John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Live and learn, right? 😊 I was going by other recipes, should’ve known better! Buying another pb slab and back at it! I’m guessing around 205?
Yep, just like anything worth while in life, there is always trial and error.
I usually smoke them until they have the color I like. That is generally around 175 F or so. Remember, you dont have to get to probe tender on the initial smoke, that is where the braising comes in. Just smoke them until you get a good bark on the cubes, then add them to the braising liquid. Once you do that, check them every 1/2 hr or so. Generally, I pop the heat up to about 300 F or so, to get that braising going.
Sometimes, I will not ever go back to the grill after taking them out of the liquid. In fact, many times, I simply remove the foil over the braising pan and let the heat take of just the tops of the PBBEs. Then you get a nice crisp PBBE along with a soft core and bottom. (Kinda like what I used to look like a few years ago. )
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