New To PBC

tctoland

Newbie

Original poster

Dec 13, 2016

5

10

Baltimore MD

• Dec 14, 2016

• #1

Although I've been Egging for over three years, I am new to the PBC (just ordered it!!). For butts and brisket in the Egg, I've never been a "wrapper" but that seems to be the preferred method for the PBC. Is that due to the meat not being able to "hang" on the hooks after reaching 160 degrees or just how those individuals cook butts and briskets?? I have so thoroughly enjoyed learning and cooking on my Egg!! Now I can't wait to try the PBC!! Thanks in advance!!

 

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Dec 14, 2016

• #2

Welcome to the SMF Family!!! If you're not accustomed to foiling shoulders or brisket, you won't miss it. It's all about that fantastic bark!!! I'm not a PBC user, but others may weigh-in on if they do or do not foil in their cooker. I guess it is possible that the meat wants to pull apart, and the hooks could facilitate this...hook well into the med-section instead of nearer towards the upper section, would be my guess.

Eric

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Dec 15, 2016

• #3

Welcome to SMF!

Looking forward to seeing that new smoker in action!

Al

 

tctoland

Newbie

Original poster

Thread starter

Dec 13, 2016

5

10

Baltimore MD

• Dec 15, 2016

• #4

​Thanks for the input! Just like when I started with my Egg, half the fun is getting there!!

 

tctoland

Newbie

Original poster

Thread starter

Dec 13, 2016

5

10

Baltimore MD

• Dec 15, 2016

• #5

Thanks!! Can't wait to start on the new toy!!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 16, 2016

• #6

  Good evening and welcome to the forum, from a yucky ole day here in East Texas, and the best site on the web. Lots of                           great people with tons of information on just about  everything.

           Gary