First cook on the the PBC

[Harvard75]

Spring is FINALLY here in Southern New Jersey, and yesterday was my first chance to cook on the PBC I took delivery of way back in early March! It has been a LONG wait. A four pound pork butt. Cooked according to the PBC recipe, with All Purpose Rub. Lit the coals in the chimney, waited 12 minutes, dumped them in with a couple chunks of pecan (didn't have any apple chunks) and hung the meat. Barrel settled in at about 275 or so after a little while, and stayed right there. Meat started at about 50 degrees, and got to 160 after about 3.5 hours. I gave it another hour, cracked the lid and got things up to about 300. After 4.5 hours total, the meat was at 180. Wrapped it with a little apple juice, back into the barrel on the grate, and about an hour later--Meathead's Magic Number: 203! Pulled it out let it rest and then we feasted! Love this Spring weather, and Love this PBC! Next up: BRISKET.

[JeffJ]

Nicely done! Congrats. I'm using my PBC today but I'm actually cooking beans in it, believe it or not.

[gabulldog]

Looking good, congrats! The MORE you use it the more you'll love that PBC!

[HawkerXP]

Congrats on the first of many...PBC, PBC, PBC........

[VideoWolf88]

Great job! Love my PBC, probably too sick to use it today. But those pics might give me a second wind.

[Henrik]

What a great cook! May the future cooks on that grillin' machine be the same or even better! Brisket is king.

[DWCowles]

Very nice cook!

[RonB]

Good job.

[fillirican]

Looks delicious!

[jecucolo]

Looks beautiful. Give Meathead's Mephis Dust a try next time you won't regret it.