First Cook in the JBBC

[fzxdoc]

What a nice first cook, BFlynn. I bet the food was tasty.

About the chuck roast--you don't need prime, but you really do need to find a (Choice) one that has a lot of marbling running through it. That makes all the difference in the "pullability" and the tenderness. Did you take the chuck up to 207°?

One of these days give chickens a try. Here's a link that might help: https://pitmaster.amazingribs.com/fo...668#post186668

Kathryn

[BFlynn]

This chuckie I picked up on sale, to throw in the crock pot. That's how we have always done chuck roasts, until now. I didn't really pay attention to marbling, but definitely will going forward!

I got up to 185 degrees IT when the charcoal gave out. Moved it to the oven to finish. Took it to 208 in the oven. I had planned to rest it for a while in a cambro, but it dawned on me that I didn't have a cooler that small. So I turned the oven off and left the door closed for 45 minutes. Would have kept it there longer, but the house smelled like bbq and wife was hungry.

[BFlynn]

Cook times and temps.

3 1/2 lb Baby Back ribs -
JBBC averaged 250 degrees. At 3 1/2 hours IT was 170. Sauced and rehung for 30 minutes.
Could have sauced maybe 15-30 mins earlier. Ribs were tasty. Bark was good. Held in 170 deg* oven for 1 hour bc life happens.
Total time on smoker 4 hours.

Amazingly the smell of ribs through the house had my wife feeling better. These must be medicinal ribs.

3 1/2 lb Chuck Roast.
After the ribs came off, I let the JBBC run a little hotter.
Second half of the cook ran an average of 265 degrees for 4 hrs.
(Just couldn't bring myself to run hotter than that.....)
Chuckie hit 208 after 9 1/2 hrs (4 hours at 250 and 4 hrs at 265, and 1 1/2 hrs in the oven at 260)

2.5 hrs IT = 151
3.5 hrs IT = 154
4.5 hrs IT = 157
5 hrs IT =160
5.5 hrs IT = 165
6 hrs IT = 170
6.5 hrs IT = 172
7 hrs IT = 180 => WRAP
7.5 hrs IT = 183. Move to Oven at 250 deg.
8.5 hrs IT = 198
9 hrs IT = 204
9.5 hrs IT = 208. Oven turn off.
Held 45 mins.


*when I moved the chuckie, with maverick thermometer to the oven, I put the bbq probe in the oven. Maverick was reporting temps 25 degrees higher than my oven was set. Maverick is reporting same temps in the air, as laser thermometer. So I think my oven is running hot. That means ribs were really held for an hour at 195. Chuckie oven temp was set at 230 but really 255.

** not sure if you want to include these times in your list since I'm still figuring this cooker out.

*** we all know that thickness affects cooking time more than weight, yet, we still try to standardize cooking times by weight, bc it's easy. Has anyone measured the thickness of their briskets for cooking time? I'm imagining some sort of meat caliper device. measuring the thickest part of the shortest axis...... or just a tape measure around the thickest part.

[fzxdoc]

Many ovens swing 40 to 60 degrees higher than the set temp when the heating element cycles on. For that reason, I set mine to the lowest allowed temp, 160 and prop the door open with the handle of a utensil if I'm trying to use it for a faux cambro. That keeps the temps from going too high during the heating cycle.

Kathryn

P.S. I'll post your results on that PBC Cook Times sticky. Thanks!

PPS. Don't fear the higher temps that the PBC likes to run at. Let it do its thing.

[BFlynn]

Other thoughts -

Only having 1 remote thermometer, I only monitored the temp of the chuck roast. If I upgrade to something like a fireboard, I would measure all the meats. I just "checked the ribs at 3 1/2 hrs" based on times posted here. Not much science, but a getting a baseline. Would probably check 1/2 hr sooner.

Temps did spike when I took the lid off, but returned quicker than I thought they would.

I might switch to doing SLC ribs next time.

Not quite getting the bark I want on the ribs. I think the main thing is this rub is modified from MMD. The store was out of brown sugar, so I subbed coconut sugar. It's a subtle, change in taste, and I actually like it. Not as sweet. But it doesn't seem to caramelize/crust up as nicely.

Also wondering if I can get the sauce to set with a blow torch - just for fun -- like a creme brulee.

Had much more temp control with the magnets than I imagined. I could mostly adjust in 8-10 degree chunks. With 1 rebar in, 1 hole covered, with magnet, the 4th hole open it half covered was about 10 degrees. Completely covered was about 10 degrees.

Hanging skewer was awesome for the chuckie. I used the small one. JBBC came with both sizes. (thanks again!)

Not having an official hook pulling tool - I screwed a 1 3/8" screw eye into the end of my wood handled big spatula. Worked great.

[fzxdoc]

BFlynn , I usually take my ribs up to 190 ish or more, measured with Fireboard's short needle probe. The bark is set nicely by then on the PBC. I'm not a fan of the bend test because in my BBQ life it's just too unreliable. That's why I purchased the skinny needle probe, which is also great for fish and chicken pieces.

Also, I always use 2 ambient probes in the PBC. The temps can vary from one side of the barrel to the other by as much as 40 degrees or more at any one time, and often, during the cook, the hot side becomes the cooler side. So don't sweat the PBC temps too much, unless they get scarily high, like over 325° for a non-poultry cook. Often when PBC temps are that high under normal conditions, it means that the lid might not be seated tight enough.

Kathryn

[BFlynn]

So you monitor the temp of your ribs the whole cook? Where do you put the probe?

I've only got a Maverick and an instant read. I guess I need new gear. DANG!

I'm trying not to sweat the PBC temps. This whole cook my brain kept screaming "THAT'S TOO HOT!" but the ribs were delicious, and the chuckie was user error. Wife loved the ribs, and I really liked being able to light the fire at a normal time and have ribs for lunch.

Also, chuckie, egg and cheese breakfast tacos rock my world.

[fzxdoc]

The probe is very short and very skinny. I stick it in between two ribs right in the center of the rack. It's one of the perks of being a Fireboard user--those skinny competition probes for sale.

BFlynn

[BFlynn]

I think I might be getting the new Fireboard as a surprise gift to myself.......