I've had my PBC for just over 2 years now. Last year I did my first overnight cook after getting tired of the stress of trying to nail dinner time. Now there is no going back! It's taken a lot of trust building, for the PBC, for me, and my better half. Outside of only using one bar with chicken, I don't try to control the temps anymore, I've learned to trust the barrel...even though watching the temps can sometimes be a white knuckle ride!
With that said, tonight is a 7ish # pork shoulder and it's still partially frozen.
I applied the rub at 11am this morning (Meat Church The Gospel and Meat Church Holy Voodoo), then put it back in the fridge to sit until it cook time.
Since I don't have a scale, one thing I always do is count the charcoal...it's slow, it takes time but it's part of my process. For long cooks I always use 160 brickets, 40 into the PBC chimney, 120 + 1 large apple chink and 1 small hickory chunk into the PBC charcoal basket, a Royal Oak Tumbleweed underneath. Using a very loose 15-10-10 method, the charcoal stays in the chimney for 23 minutes, then into the barrel with the lid off/no bars for 5 minutes, then lid on/ no bars for the next 10ish minutes.
11:30pm the pork shoulder placed. Very blurry sorry!
11:30 pm, Meat: --, PBC: 360
12:00 am, Meat: 32, PBC: 275
12:30 am, Meat: 49, PBC: 274
01:00 am, Meat: 65, PBC: 272
01:30 am, Sleep
05:00 am, Meat:152, PBC: 233, Back to sleep
07:00 am, Meat: 160, PBC: 252
07:30 am, Coffee started
I'll update this post throughout the cook
With that said, tonight is a 7ish # pork shoulder and it's still partially frozen.
I applied the rub at 11am this morning (Meat Church The Gospel and Meat Church Holy Voodoo), then put it back in the fridge to sit until it cook time.
Since I don't have a scale, one thing I always do is count the charcoal...it's slow, it takes time but it's part of my process. For long cooks I always use 160 brickets, 40 into the PBC chimney, 120 + 1 large apple chink and 1 small hickory chunk into the PBC charcoal basket, a Royal Oak Tumbleweed underneath. Using a very loose 15-10-10 method, the charcoal stays in the chimney for 23 minutes, then into the barrel with the lid off/no bars for 5 minutes, then lid on/ no bars for the next 10ish minutes.
11:30pm the pork shoulder placed. Very blurry sorry!
11:30 pm, Meat: --, PBC: 360
12:00 am, Meat: 32, PBC: 275
12:30 am, Meat: 49, PBC: 274
01:00 am, Meat: 65, PBC: 272
01:30 am, Sleep
05:00 am, Meat:152, PBC: 233, Back to sleep
07:00 am, Meat: 160, PBC: 252
07:30 am, Coffee started
I'll update this post throughout the cook
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