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New member and pulled pork

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  • bbqLuv
    Club Member
    • Jan 2020
    • 410
    • Milwaukie OR

    #16
    Hi new member,

    Comment

    • surfdog
      Club Member
      • Mar 2016
      • 1091
      • Sunny SoCal
      • Cooking gadgets
        Weber Summit Charcoal Grill Center
        Weber Summit Platinum D6
        Blue Rhino Razor
        Dyna-Glo XL Premium Dual Chamber
        Camp Chef Somerset IV along with their Artisan Pizza Oven 90
        Anova WiFi

        Thermometers
        Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

        Other useful bits...
        KitchenAid 7-qt Pro Line stand mixer
        A Black & Decker food processor that I can't seem to murder
        A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
        Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
        All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
        Weber GBS griddle, pizza stone, and wok
        Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

      #17
      Welcome aboard from sunny SoCal.

      As for the question at hand...
      I have absolutely nothing to offer regarding a PBC. Never even seen one up close.
      Along with the above advice, HawkerXP seems to be the resident PBC guru. At the very least it’s most fervent cheerleader.

      Comment

      • Santamarina
        Club Member
        • Aug 2018
        • 733
        • Wildomar, CA

        #18
        Welcome from California! Pork butt is often labeled “forgiving” - and it is - but my experience tells me you can’t rush a pork butt. Too hot and fast and the connective tissue doesn’t break down enough and it’s tough and hard to pull.

        It’s by far the longest cook I do - typically 14-16 hours. Keep the pit moist and don’t wrap until it looks like a meteorite.

        Comment

        • Elton's BBQ
          Club Member
          • Apr 2016
          • 2332
          • Saltnes Norway
          • Genesis 320 Limited
            Weber One Touch 57cm
            Weber Smokey Mountain 47cm

          #19
          Welcome to the Pit!
          Cheers from Norway

          Comment

          • DavidNorcross
            Club Member
            • Nov 2017
            • 1523
            • Virginia
            • Rec Tec RT-680
              Coleman RoadTrip LXX
              Javelin Pro Duo
              More Cast Iron than I care to admit

            #20
            Welcome from Virginia!

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 9305
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #21
              Howdy from Kansas Territory, Welcome to Th Pit!

              Lookin forward to learnin along with, an from ya!

              A thermo will only tell ya when meat's safe to eat...

              Probe test'll tell when it's fit to eat.

              Comment

              • ByTor
                Club Member
                • May 2019
                • 54

                #22
                Another recent PB newb, thanks for posting as I learned some things and this will really help me when I try.

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5085
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #23
                  Get a good initial light on the coals and then get the lid on nice and tight. If you see smoke wisps coming out from under the lid and rim edge, you know you've got a leak. Even a little one can shoot the temps up pretty high and keep them there. I don't have a PBJ, but have used a PBC for several years. I didn't have a lid leak until about 2 years into heavy PBC use. The leak occurred right where the barrel seam meets the lid.

                  Once I sealed the underside edge of the lid with Nomex Lavalok, my battle with high temps went away for good. Until then, I used long strips of heavy duty aluminum foil, doubled, to crimp around the lid/rim seam where the leak was coming from, and the temps would settle right down.

                  Click image for larger version

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                  Kathryn

                  Comment


                  • ByTor
                    ByTor commented
                    Editing a comment
                    just ordered this

                  • Alabama Smoke
                    Alabama Smoke commented
                    Editing a comment
                    Added this to my PBC recently. Tremendous difference. My leak was right above a rebar hole and with smoke coming through the hole, it was darned hard to find smoke coming through the leak area.

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    That's exactly where my leak was as well, Alabama Smoke. I had to hold a square of cardboard just above the rebars to divert that smoke and sure enough, there was a lid leak there right at the barrel seam area.

                    Kathryn
                • SavageSmoke
                  Club Member
                  • Jun 2019
                  • 226
                  • Eden, NC

                  #24
                  Agree with the others that a tenderness probe test is the way to go. I never pull my butts until they hit 203°. Always seems to work for me. Also, I’ve started cooking in pans. The braising effects the tenderness quite a bit.

                  Comment

                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 5506
                    • Virginia
                    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                      Thermopops
                      Dot and Chef Alarm with probes
                      Slo n Sear
                      Cold beer

                    #25
                    Great info above. fzxdoc is the Queen of the PBC and has kindly shared her knowledge with us if you look in the channels section. The lighting of the coals and leak control will help with runaway temps.

                    Comment

                  • ByTor
                    Club Member
                    • May 2019
                    • 54

                    #26
                    So my 2nd cook and first with ribs ran into some issues as well. my first cook was 2 chickens and had my coals going really good before putting in the chickens. starter basket was probably 15 or 20 minutes, 10 minutes in the barrel no lid and 10 with lid cracked and had a temp of about 350.

                    This time used the leftover coal and re-filled it. I let the starter basket go about 12 minutes the top wasn't really ashed over. I le the basket go about 10 minutes and through everything in. It was under 200 degrees and barely climbing after 30 minutes so I cracked the lid. It went up to 250 and stalled on me so I added about 10 chunks of coal thinking I didn't have enough? It eventually got up to 300 and then I added a chicken. I looked at my remote a half hour later and it was 450!! What the hell?

                    So I grabbed some aluminum foil and plugged 3 holes and got it down to 315. At that point the ribs were pretty well done. I sauced them and put them back in for 20 minutes. This is when I noticed I forgot to run the probe in the chicken through the rebar hole and just that small break in the seal caused my problem.

                    All in all the ribs were a little over done and the bottom was burnt but it was still really good. The chicken turned out amazing again. Live and learn. I got a little to comfortable.

                    Comment


                    • Alabama Smoke
                      Alabama Smoke commented
                      Editing a comment
                      I suggest you start your coals per the mfg. website initially they have great instructions and video there. You can move to something more complicated later. Assuming you had both rebars in, the probe cable was not the issue. You may have a lid leak which is not uncommon. If so there are various ways to attach that problem but a leak is a definite problem with causing high temps. Using old half burned coals is ok I think for the starter coals only. I do better with new coals in the basket.

                    • ByTor
                      ByTor commented
                      Editing a comment
                      Good idea about using them as the starter coals. Thanks.
                  • klflowers
                    Club Member
                    • Sep 2015
                    • 3249
                    • Tennessee

                    #27
                    Welcome from TN. In no time you'll be running that pbc like a pro.

                    Comment

                    • Soonerpop
                      Club Member
                      • Jan 2020
                      • 180
                      • Plano, Texas
                      • Cookshack Smokette 008 (2005)
                        Weber 18.5” Kettle
                        Weber 22.5” Performer (drop-down shelf)
                        SNS Elevated Grate
                        Pit Barrel Junior (PBJ)
                        Freedom Grill (for tailgating, but don’t do much anymore)
                        Sizzle-Q Stainless Griddle
                        Weber Rapidfire Chimney Starter

                        Thermapen (Red, of course)
                        Smoke Alarm (Likewise)

                        Kingsford Professional
                        Weber Briquettes (longer cooks)

                        Woodford Reserve Double Oaked
                        Coors Banquet (why bother with light beer?)

                      #28
                      Click image for larger version

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                      I also have a PBJ. Here’s the way i arrange the charcoal for longer cooks such as brisket and pork butt. I had the same problem with the fire going out on longer cooks. Part of the problem is the smaller PBJ basket. This arrangement took care of that. I also use Weber charcoal for the long cooks; I think it lasts longer than my usual Kingsford Pro. I light 10-15 pieces until it ashes over, then add it with tongs to the basket, let it go for another 10 minutes, then add the meat. Most of the long-time PBC folks here have advised not to chase temp because it runs hotter than you’re used to, so I haven’t. I use the above method and let it go. I smoke pork butts on the grate, and don’t wrap—I like more bark. I’ll agree that you might have pulled it a bit early. Mine usually go to ~205 until probe tender. Hope this helps.

                      Comment

                      • Soonerpop
                        Club Member
                        • Jan 2020
                        • 180
                        • Plano, Texas
                        • Cookshack Smokette 008 (2005)
                          Weber 18.5” Kettle
                          Weber 22.5” Performer (drop-down shelf)
                          SNS Elevated Grate
                          Pit Barrel Junior (PBJ)
                          Freedom Grill (for tailgating, but don’t do much anymore)
                          Sizzle-Q Stainless Griddle
                          Weber Rapidfire Chimney Starter

                          Thermapen (Red, of course)
                          Smoke Alarm (Likewise)

                          Kingsford Professional
                          Weber Briquettes (longer cooks)

                          Woodford Reserve Double Oaked
                          Coors Banquet (why bother with light beer?)

                        #29
                        I didn’t mean to filibuster ya without saying welcome.

                        Comment

                        • JGo37
                          Club Member
                          • Apr 2018
                          • 1576
                          • the LOU
                          • Cookers:

                            22" Blackstone Griddle, with stand & hood
                            CharGriller Portable Firebox - so modified you'll BLOL
                            Kitchenaid #810 Charcoal Grill - highly modified
                            Weber BI-code Black Performer w/Igniter
                            Weber DE-code Red Limited - 'Lucille'

                            Accessories:

                            Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                            BBQ Dragon kettle shelves - 2
                            Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
                            Fyre Dragon Kettle Ribbin' Ring
                            Fyre Dragon Kettle 2-Zone Smokin' Sheet
                            OneGrill Rotisserie for the Kitchenaid
                            Smokenator
                            Smoking Tubes: 2x12" & 1x6"
                            SnS
                            Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                            My Helpers:

                            Anova 900W Sous Vide Cooker w/Radios
                            Instant Pot 6Q Duo
                            Nesco Tabletop Roaster
                            & the PIT!

                          #30
                          Welcome to the PIT from the Lou!

                          I don't have a PB(j or C), so I have nothing to add except that..

                          I'm eating a pulled pork sub on whole wheat bun RIGHT NOW. I used the last of it, with plenty of juice left to pour over the sammy after it was stuffed full. 110 seconds in mic, pulled the bun from the toaster when the bell rang. Yum Yum Yum I hope you're still enjoying yours..

                          Comment

                          Announcement

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                          Meat-Up in Memphis 2021

                          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                          Click here for details. (https://amazingribs.com/memphis)
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