SRF Wagyu is on the PBC

[stevespurrier]

First packer cook ever. A bit nervous but pumped too!

[FlaBouy]

I just placed an order with SNF for my Fathers day experiment... looking forward to your impressions of the WAGU... I am burning a LaFreida prime packer on the pellet eater as we speak. What wood did you select for that beauty?

[Jerod Broussard]

Oooohhhh, Pat LaFreida...I'd have to sneak that stuff in the house and place wolly world labels on it

[doctorak]

Good luck! Can't wait to see how that glorious beef turns out.

[HawkerXP]

Looks great! I love a PBC brisket.

[Mr. Bones]

Read you 5 x 5!!!
Lookin' Great, Amigo!!!

[stevespurrier]

Yes. Snake River farms. It's at 152 after 2.5 hours. ????

[doctorak]

Not unheard of. What's your cooker temp?

[FlaBouy]

Took my 11 pounder 12 hours to hit that in 225 chambers... what was your starting weight?

[Huskee]

Yes. Snake River farms. It's at 152 after 2.5 hours. ????

Perfectly normal...although alarming, yes. They often rise in temp quite quickly, but it will begin to level off shortly. Mine seem to hit the stall w/in 3hrs or so, and that's at 225-240. The higher cook temp of the PBC may lead to a higher stall temp. Every once in a while you'll get one that just cooks fast and seems to skip the stall, but that's more rare than normal.

[stevespurrier]

Perfectly normal...although alarming, yes. They often rise in temp quite quickly, but it will begin to level off shortly. Mine seem to hit the stall w/in 3hrs or so, and that's at 225-240. The higher cook temp of the PBC may lead to a higher stall temp. Every once in a while you'll get one that just cooks fast and seems to skip the stall, but that's more rare than normal.

Thanks for the response Huskee. So I have the thermo set to wrap at 165, Should I hold off wrapping until the stall? If I mess this up...........................

[Huskee]

Thanks for the response Huskee. So I have the thermo set to wrap at 165, Should I hold off wrapping until the stall? If I mess this up...........................

Personally, I would hold off. If you want nice bark, I would wait until it begins coming out of the stall before wrapping, which could be a few hours. What I do (not that you have to or that it's *the best*) is wait until it's at 170-180, after the stall. I find the bark to be quite hardy at this point. Wrapping before, or at the start of, the stall can lead to some measly bark. If none of that matters much to you, you could pick any plan of action and see how you like the results.

[stevespurrier]

It matters. Thanks for the advice. I am going to reset the thermo to 175 and see what happens. Sincere thanks. Keep you updated. The site wont let me post pics right now for some reason but I had to cut a small triangle off the flat because it was touching the coals. I hung that sucker too! See what happens.

[stevespurrier]

you called it Huskee. Stalled at 162. Now we wait

[RonB]

Congrats and keep us posted, (I know you will. ).

[Jerod Broussard]

Bark baby Bark!!!

[PappyBBQ]

Woof, woof... Uh, wait.... Where's the end of the story?

[Butchman]

Awesome, good luck and looking forward to pics.