New To PBC

[tctoland]

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]

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]

Welcome to SMF!

Looking forward to seeing that new smoker in action!

Al

 

[tctoland]

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

 

[tctoland]

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

 

[gary s]

  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