So this was my second cook on the PBC, and I went with a 10 lb boneless shoulder, cut into two roughly equal pieces. For some reason, the temp climbed through the first hour to hour and a half, and somewhere around 380, I decided to foil one of the rebar holes, as it just didn't seem to be coming down. Finally, about 2 1/2 hours in, it was coming down to around 280, but I had to step out for a couple of hours. When I came back, the temp was 180, and the coals were almost out. I think the earlier high heat had burned them through too quickly. The meat was about 170 internal, so I pulled it out, wrapped it in foil, and stuck it in the oven at 290. About 2 hours later, pulled 'em out at 198 and 201, and popped them into the cooler for a hour. Finally, just in time for dinner, pulled them and they were perfect and delicious. But I am curious about the temp... on my first cook, the heat started up in the mid 300's, but had settled down to about 270 within an hour. Maybe I had the lid off longer at the beginning this time? Maybe a I used little more charcoal? It worked out fine, but I was a little unsettled by the heat.
Any thoughts from the experts?
Any thoughts from the experts?
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