I finally bought a remote meat thermometer for my maiden chuck roast smoke. Never did I dream that IT could actually go down during a cook. What a lesson. BTW, Meathead's Big Bad Beef Rub was great. This was also my first effort at dry brining. A lot of firsts for me.
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The stall
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When the heat consumption of the latent heat of evaporation of water amps up, you got something that absolutely freaks some people out.
Check out how other liquids compare to water
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I give myself plenty time and go based on bark. Rarely does a butt get wrapped, most briskets get wrapped, but it is not uncommon to have 1 or 2 on a 4 brisket cook make it all the way unwrapped due to the high level of humidity in the PBC.
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Moderator
- Nov 2014
- 13679
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
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Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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FOGO Priemium Lump Charcoal
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Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Those suckers are awesome to have. I don't use mine anymore now that I have the KBQ and I have a good feel for how long stuff takes. and when to check it with my Thermapen. But when I do an overnight cook with the PBC, I always use them.
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I had a pork butt hit a stall last week. I let it sit for another two hours before I started getting hungry and decided to wrap it. It was the best pork effort I've produced so far. I could have wrapped it earlier but didn't. Was that the difference? I dunno. I had chicken stall as well yesterday. So now we are all ready for it. Plan for it. Give ourselves some extra time.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
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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
I let the meat stay in a stall for about an hour before I amp up the PBC temp to bump it out of the stall. Jerod Broussard also amps up the PBC temperature to get his briskets out of a stall.
I don't have scientific basis, but it seems to me that a stall is a natural state of affairs and is essential to having a tasty end product. However, too much could possibly lead (I'm only speculating here) to the meat drying out too much. If I can get the meat to 190 with some retained moisture before the fats and collagen start doing their job in the moisture-retaining sequence of events, then maybe I can have a better product. That's my thinking anyway.
Dr. Blonder says here that evaporation moves from the outside of the meat in the beginning of the stall to the inside of the meat later in the stall. He says "The exterior begins stalling an hour BEFORE the interior. And, it surface STOPs cooling an hour before the center, as the flow of juices wanes. "
I want the outer portion to dry out a bit so that I can get good bark. I don't want to lose a lot of moisture from the center of the meat. So it makes sense to me to let the stall run for a period of time and then kick it loose by increasing the PBC temperature to help the center get rid of enough moisture to reach 190 and let the fats and collagen start bathing the meat with moisture.
I do this in hopes of taking the meat to the end without resorting to foiling. I don't mind foiling briskets after 190 or so, but I love taking pork butts to the end with no foil.
Anyway, time to go and kick my two pork butts out of a stall by cracking the PBC's lid for a little while. Hopefully we'll have tasty, juicy pulled pork with a lot of pig candy on the surface at suppertime.
Kathryn
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Hi Bob's BBQ , nice to hear from you. I'm assuming you're talking about the sticky in the PBC section about cooking times for different meats, veggies, etc in the PBC.
If so, here's the link: https://pitmaster.amazingribs.com/fo...ts-if-possible
If that's not what you're looking for, let me know.
Happy to help.
Kathryn
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Glad you found it useful, Bob's BBQ . Enjoy!
And BTW, did you find the rest of PBC sticky topics at the top of that same Pit Barrel Cooker forum? If not, check them out too. https://pitmaster.amazingribs.com/fo...-barrel-cooker
K.Last edited by fzxdoc; February 3, 2016, 07:46 AM.
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