10-10-10 lighting method

[Thomassen]

I just set up my PBC and am using this lighting method for the first time. Temp was 405 when I hung the meat (two racks beef short ribs). How long before temps settle at 270-290? I'm guessing an hour. Pit temp after 30 minutes is 340.

[Jerod Broussard]

Multiple factors depend on that. Ambient temp, humidity, actual meat load all play a part.

[MBMorgan]

Can you describe the "10-10-10 lighting method" (and/or where you saw it)? I don't recall that one ....

[Thomassen]

I got it here from the PBC site from the Sticky on lighting. 40 briquettes in a weber chimney, started with a weber lighting cube, let burn for 10 minutes, dump coals in basket and leave barrel open with no rebar in holes for 10 minutes, put lid on (no rebar) for another 10 minutes. Then place rebar and hang meat.

[MBMorgan]

Thomassen - Thanks! There is so much stuff in that thread (good stuff) that I just didn't remember seeing it.

I just went back and looked. It's Kathryn's ( fzxdoc ) original method ... I just don't think I've seen it called 10-10-10 ... hence my confusion.

[hogdog6]

As Jerod stated above many factors. As long as the lid is tight an no leaks it should settle into is own sweet spot.

[Thomassen]

My barrel's sweet spot has been around 250. Anybody have their's that low?

[Huskee]

Thomassen mine seems to go to 250-260 often.

[Livermoron]

240...I'm near sea level...

[jecucolo]

If your temp does go down in 30-45 minutes check to make sure your lid is sealing. Some people foil it until they can get some high temp sealant/tape. I set something heavy on it like a bag of charcoal! Good luck!

[Thomassen]

Am about 2 1/2 hours into the cook. Beginning meat temp was 50 degrees. It went up pretty quickly during the first hour, up to 170 degrees. Barrel temp was 270.

Barrel temp now is 240, meat is at 183. Stalled at 165 for a while, worked up to 185, then stopped there.

[jecucolo]

Normal. You can crutch it now if you like the bark.

[Thomassen]

First peek at the 3 hour 15 minute mark. Meat probe reading 195. Say pit temp probe leaning against one of the racks. Probably why pit temps were so low. So much for monitoring! Probed both racks. 185 in thickest parts. Dinner is at 4:00. Getting my faux cambro ready.

[Thomassen]

Didn't need cambro. Pulled meat off PBC after 5 hours. Meat temp was 203. Is resting now. Will post pics later.

[Thomassen]

Pics: Costco Short Ribs ($4.49 lb), Big Bad Beef Rub, 5 hour cook.

[Huskee]

Nice work, they look beautiful!

[Thomassen]

Thanks