Ok Guys... today I had a tri-tip and a pork butt on the PBC... The tri tip went on and came off at 130 perfect not problems. I am also, using the "Smoke" by ThermoWorks. for the first 4 hours the temp of the PBS was great about 240 -250 then when I took the tri tip off the temp climb up to about 300... about an hour later, the alarm when off when the Pork Butt got to 160, I was going to lay it on the great. I did that, in the time it took to get the Butt back on the grate of the PBC the temp of the Butt drip to 140? Now its back up to 150 and looking for the big stall at 160 or... ok what did I do that made that happen? Any one know, or is it ok or normal?
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Normal. The surface was able to start cooling off which in turn cools off the rest of the meat. If I am running a brisket fat cap up and flip it, the internal will drop about 20 degrees. -
Sounds like you're doing fine. Can't wait to see results!Comment
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I mess up the cook, the butt came out fine... however it was really late before the temp crawled up to 200.... 1230 am!... the PBC temp was falling as the temp of the Butt closed in on 198... the PBC temp was 250 and falling... I had a really moment of pulling it and finishing it in the oven.... but at 200 (i wanted to 204) but it was close... I may have messed it up by also cooking a tri tip what do you guys think...did that effect the cook... did it make it longer?Comment
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Nah, I tie mine along with silicon bands and leave them hanging the whole time. You can run up to 350 with butts no problem.
Running 275+ it is reasonable to get them to 203-ish.
Running 250 or under 195 is about all they need.
At the lower temps it takes so long to get to 195 they good by then.Comment
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Butts take time. They are thick. No, the tri-tip didn't affect it.Comment
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Do you happen to have a pic? I'd love to see how that looks as I will be doing a butt pretty soon in my PBC.Originally posted by Jerod Broussard View Post
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