Hello folks
After getting the defective controller issue taken care of, and initial burn in done, I'm finally ready to do the first cook on this thing. New to pellet cooking, so we'll see how this goes.
Two pork butts, one with MMD and the other with Slow 'n Sears's "Not Just For Beef" rub. I found Bear Mountain pellets locally for $10 at Smart Foodservice (formerly Cash 'n Carry). Got the Maverick monitoring things, the built in grill temp probe seems to read about 15F higher than the Maverick probe near the front and centered on the grill.
Now we wait! Seems odd to not have to monitor things so closely, just letting the controller do its thing.
The Silverbac took over the PBC's spot on the deck. The Weber is hiding off to the left.
At two hours into the cook. Cooker temps are stable, maybe 20F max swing as the controller cycles ,
At 7 hours in, the IT is 160F on right hand one. I just plugged the Grilla meat probe in to track the other butt, and it's reading about 10F higher. Waiting for the stall.
At 8 hours, the temp on the larger butt is 164F, and the smaller (left) is 173F. Temps just marching up, maybe a slight stall..
Final Results! The smaller of the two butts finished at about 12 hours, the larger one took 14 hours. Mostly at 240F setting, although I did crank it up a bit at the end since it was getting on toward 11PM.
My wife tasted some of the small one, with the SnS rub and said it seemed dry. The bark seemed to have a sweeter overtone.
The other one with MMD was pretty similar to the PBC results. Maybe because I'm so used to that flavor profile.
On both, I'd have to say that the bark was not as pronounced as from the PBC. Next time I'll try higher temperatures to match what the PBC runs at.
Overall, I'm happy with the cooker. The ease of operation is a definite plus!
Larger butt, with MMD
Smaller butt, done first.
Question - since the PBC was such a moist environment, should I worry about these getting dry? Just occurred to me that maybe this cooker will require spritzing at some intervals.
After getting the defective controller issue taken care of, and initial burn in done, I'm finally ready to do the first cook on this thing. New to pellet cooking, so we'll see how this goes.
Two pork butts, one with MMD and the other with Slow 'n Sears's "Not Just For Beef" rub. I found Bear Mountain pellets locally for $10 at Smart Foodservice (formerly Cash 'n Carry). Got the Maverick monitoring things, the built in grill temp probe seems to read about 15F higher than the Maverick probe near the front and centered on the grill.
Now we wait! Seems odd to not have to monitor things so closely, just letting the controller do its thing.
The Silverbac took over the PBC's spot on the deck. The Weber is hiding off to the left.
At two hours into the cook. Cooker temps are stable, maybe 20F max swing as the controller cycles ,
At 7 hours in, the IT is 160F on right hand one. I just plugged the Grilla meat probe in to track the other butt, and it's reading about 10F higher. Waiting for the stall.
At 8 hours, the temp on the larger butt is 164F, and the smaller (left) is 173F. Temps just marching up, maybe a slight stall..
Final Results! The smaller of the two butts finished at about 12 hours, the larger one took 14 hours. Mostly at 240F setting, although I did crank it up a bit at the end since it was getting on toward 11PM.
My wife tasted some of the small one, with the SnS rub and said it seemed dry. The bark seemed to have a sweeter overtone.
The other one with MMD was pretty similar to the PBC results. Maybe because I'm so used to that flavor profile.
On both, I'd have to say that the bark was not as pronounced as from the PBC. Next time I'll try higher temperatures to match what the PBC runs at.
Overall, I'm happy with the cooker. The ease of operation is a definite plus!
Larger butt, with MMD
Smaller butt, done first.
Question - since the PBC was such a moist environment, should I worry about these getting dry? Just occurred to me that maybe this cooker will require spritzing at some intervals.
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