Well following up on this subject....
I started two pre-brined, rubbed and frozen PB's last night ( A 3.7 and 4.9) at 11:50 PM. I was hoping to have these ready for pulling for a 1 pm BBQ today. It seems a was a little ambitious with my start time as the smaller PB is reading 198 IT and my larger PB reading 180 IT already. I guess this would be the first PB cook where my PBC is operating in the proper temperature ranges as my last cook took 11 hrs for approximately the same sized PB's (not frozen).
I will have to pull the smaller PB off soon and I dont think the 4.9 lber will be far behind. It being approximately 7 am now, I am going to have to hold these PB's over for approximately 5-6 hrs until BBQ time. Any great ideas on how I can keep these in good shape until then?
I started two pre-brined, rubbed and frozen PB's last night ( A 3.7 and 4.9) at 11:50 PM. I was hoping to have these ready for pulling for a 1 pm BBQ today. It seems a was a little ambitious with my start time as the smaller PB is reading 198 IT and my larger PB reading 180 IT already. I guess this would be the first PB cook where my PBC is operating in the proper temperature ranges as my last cook took 11 hrs for approximately the same sized PB's (not frozen).
I will have to pull the smaller PB off soon and I dont think the 4.9 lber will be far behind. It being approximately 7 am now, I am going to have to hold these PB's over for approximately 5-6 hrs until BBQ time. Any great ideas on how I can keep these in good shape until then?
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