Just posting a recent Que on my PK360 (1st time). Nothing you all dont already know, but we all love seeing BBQ pics since we're all "process picture junkies".
Thank you to all who posted on my "question for smoking on a PK360".
So.... dry brined a 2.6 lb chuck for 48 hours. 30 minutes before putting it on the PK, I applied BBBR. Started the PK with the minion method. Smoked at between 250-275*. Used Oak chunks and smoked the chuck till 172* (about 4.5 hrs). Wrapped in Al foil and continued cooking till chuck reached 206* (about 1.5 hrs). Removed, wrapped in towels and in a cooler for 2 hrs. Total time approximately 8 hrs.
Chuck came out delicious. Tender, moist, smokey and great flavor. Made BBQ sandwiches for the family. will make Chili with the leftover chuck.
Thank you to all who posted on my "question for smoking on a PK360".
So.... dry brined a 2.6 lb chuck for 48 hours. 30 minutes before putting it on the PK, I applied BBBR. Started the PK with the minion method. Smoked at between 250-275*. Used Oak chunks and smoked the chuck till 172* (about 4.5 hrs). Wrapped in Al foil and continued cooking till chuck reached 206* (about 1.5 hrs). Removed, wrapped in towels and in a cooler for 2 hrs. Total time approximately 8 hrs.
Chuck came out delicious. Tender, moist, smokey and great flavor. Made BBQ sandwiches for the family. will make Chili with the leftover chuck.
Comment