Doing Al pastor on my PBC. I've seen recipes calling for an IT of 165-185. Any of you fine folks have any recommendations? I'm currently at 131 and am checking in multiple locations.
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Assuming you're using pork (traditional), Kenji says he cooks to 180-190 in the center. Here's a link: https://www.seriouseats.com/recipes/...or-recipe.html
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Unfortunately it did not turn out so well. End result was mush. Even trying to fry the pieces of mush in an attempt to crisp them didn't help.
Followed this recipe that Spinaker posted in a similar thread last week. The only thing I did differently were my slices weren't quite as thin and the cooker was my PBC.
Cooker temp averaged 300 and outside temp was 106 for most of the cook. I sure as hell am not giving up. Just not sure what to do differently. Pull when IT hits 145? Cover some rebar holes to bring cooker temp down? I thought about pulling and shaving the outer parts as the cook progressed, but decided to treat it kinda of like a whole butt.
All ready to go.
After an hour.
After 2hrs IT checked 116 pretty consistently all over.
IT at 152 after 4hrs.
Pulled after 6.5hrs with an IT of 170.
Attempting to slice and it turned to mush.
Fireboard chart.
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Man, this is a tough one. I would try to slice the meat thinner. And see if that make a difference. I think I would take it to about 150 F, then shave and add to a pan for searing and browning. Make sure to use a high temp oil so it won't burn and you can really brown up that meat in the pan.
The PBC should be perfect for this. Direct heat, full heat coverage. Not sure what happened here. Like you said, don't give up. Give it another try. I will as well and see what I can come up with for a more refined technique.
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