Grabbed a big 5 lb hunk of chuck and 11 hours later, 9 in the fire, 2 in the cambro, had some great eating. I was fortunate to get a few pics before the pack of wolves scarfed it down. I was impressed that one batch of charcoal lasted the whole cook and stayed very steady around 270 for the middle 6 hours. IT went to 140 in around 2.5 hours and 160 by hour 7.5. Took off the hangers at this point, wrapped in foil, re-inserted probe and it read 183. Put back in PBC on grate and jumped to 205 in a half hour. I realized then that I erroneously inserted the probe on the thinner side. Instant read was used and thick end was at 195. By hour 9.0, the IT was around 206 and felt probe tender. Wrapped a towel around it and put in the cooler for two hours. Took out, was not fully fall apart, but damn tasty and perfect for sandwiches.
With the new lid + gasket and use, the issue of runaway temps and erratic spikes has been a thing of the past.
For improvement, I could have left hanging longer before wrapping and should get proper bearings before wrapping in foil so to insert thermometer probe in correct location.
Before tearing apart, I poured the au jus left in the foil on top. It sucked it in like a sponge.
With the new lid + gasket and use, the issue of runaway temps and erratic spikes has been a thing of the past.
For improvement, I could have left hanging longer before wrapping and should get proper bearings before wrapping in foil so to insert thermometer probe in correct location.
Before tearing apart, I poured the au jus left in the foil on top. It sucked it in like a sponge.
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