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New member and pulled pork
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Club Member
- Mar 2016
- 1626
- Sunny SoCal
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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
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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.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
Kathryn
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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.
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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
- 1 like
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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.
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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.
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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.
- 1 like
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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.
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Club Member
- Apr 2018
- 1633
- the LOU
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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!
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..
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