Brahern02
Well-known member
Not sure if I’m overthinking or not, but I’m having a weird issue I haven’t had before. Got a 10 pound pork butt on the PBC this morning. Totally normal cook. I’m also doing ribs. So basically, I figured I would need charcoal since the pork u butt would finish a good bit before the ribs and the entire cook was going to be 9 or 10 hours.
When I wrapped the butt, I added a PBC chimney full of unlit charcoal to the PBC. It was running around 300 before I added, and down to about 260 after. No problem. At 1pm, I put 3 racks of baby backs on with the butt. I added a couple extra wood chunks and put the lid on. Temp crashed to 210. I added a bit more charcoal since it looked like it was burning a little unevenly. I have to keep the lid cracked to keep the temp at 230 to 250. It went as high as 265 and then came back down. It’s settled out to about 250. But if put the lid fully on, it comes back down.
I have never had a problem like this, but I’ve also never added charcoal before. Not sure what happened, but would like to make it not happen again. Any ideas?
I’ve had my PBC for about a year and have had no issues. The thing is awesome!
I’m almost tempted to do a pork butt on my Weber with slow n sear and so ribs on the PBC next time if I ever do ribs and something that takes a long time like a shoulder or a brisket.
When I wrapped the butt, I added a PBC chimney full of unlit charcoal to the PBC. It was running around 300 before I added, and down to about 260 after. No problem. At 1pm, I put 3 racks of baby backs on with the butt. I added a couple extra wood chunks and put the lid on. Temp crashed to 210. I added a bit more charcoal since it looked like it was burning a little unevenly. I have to keep the lid cracked to keep the temp at 230 to 250. It went as high as 265 and then came back down. It’s settled out to about 250. But if put the lid fully on, it comes back down.
I have never had a problem like this, but I’ve also never added charcoal before. Not sure what happened, but would like to make it not happen again. Any ideas?
I’ve had my PBC for about a year and have had no issues. The thing is awesome!
I’m almost tempted to do a pork butt on my Weber with slow n sear and so ribs on the PBC next time if I ever do ribs and something that takes a long time like a shoulder or a brisket.