Da New Guy

[Redoctapus]

Hi ya all, just brought home the Pro Series PBV5 Tuesday. Yesterday I got it all together, downloaded SmokeIt app and loaded up some Comp pellets.
I have a stick burner , a GMG wifi and a Masterbuilt Vert I bought 5-6 yrs ago.
Yesterday afternoon I did the burn off. When it smelled right I put a pork butt in her at 180*(S) at 6pm and let it run til 9:45. I upped the temp to 220* for about 6 hours (148*)and crutched it with some pan drippings, some extra rub and cider vinegar. At 8:30 that butt was 199*.
I was amazed at how little temp swing this unit showed on my graph.
At 199* I did a few pokes with my Atkins thermometer, I felt some resistance opposite of the bone. At 203 all felt good. After opening the foil crutch for 20 minutes it went in the cambro for two hours. When I pulled that butt it was buttery tender and juicy! Smoke ring was about 3/8-1/2" deep.
I'm really happy with the performance of this unit!

 

[gooose53]

Welcome!! Good that you got right into the smoke on the PB!!

 

[Sparky]

Welcome to the group.

 

[Jimsmokes]

Your cook sounds perfect and all except there's no proof! Pics or it didn't happen!


JK! Welcome from SC.
My names Jim and I'm addicted to food porn.

 

[Mike From R.I.]

Welcome

 

[Cowboy1955]

Hi ya all, just brought home the Pro Series PBV5 Tuesday. Yesterday I got it all together, downloaded SmokeIt app and loaded up some Comp pellets.
I have a stick burner , a GMG wifi and a Masterbuilt Vert I bought 5-6 yrs ago.
Yesterday afternoon I did the burn off. When it smelled right I put a pork butt in her at 180*(S) at 6pm and let it run til 9:45. I upped the temp to 220* for about 6 hours (148*)and crutched it with some pan drippings, some extra rub and cider vinegar. At 8:30 that butt was 199*.
I was amazed at how little temp swing this unit showed on my graph.
At 199* I did a few pokes with my Atkins thermometer, I felt some resistance opposite of the bone. At 203 all felt good. After opening the foil crutch for 20 minutes it went in the cambro for two hours. When I pulled that butt it was buttery tender and juicy! Smoke ring was about 3/8-1/2" deep.
I'm really happy with the performance of this unit!

Welcome to the group!!
Congratulations on the cook.
Roll that smoke !!

 

[Guineabear]

Welcome

 

[Redoctapus]

Your cook sounds perfect and all except there's no proof! Pics or it didn't happen!


JK! Welcome from SC.
My names Jim and I'm addicted to food porn.

I didn't take any pics of the new Pit Boss... This is my Stick Burner Using Fire Board PID controller and firebox fan

 

[Redoctapus]

A wider shot.

 

[Redoctapus]

BBQ Event Little Mountain, South Carolina

 

[Redoctapus]

Turn in, no garnish allowed.

 

[primeone]

Welcome to the Pit Boss Forum @Redoctapus - Great lookn' photos!

 

[Redoctapus]

Welcome to the Pit Boss Forum @Redoctapus - Great lookn' photos!

Thank you, I will be doing 2 brisket for a friend of mine. I plan on using my PBV5 for this. I will be monitoring the cook with my Fireboard rig. Some forum members are discussing deviations in cook temp/food temp, the Fireboard rig will produce a sharable graph of each of six temp channels!
My Father's Day gift is some range time, not a kitchen range! #2A Gotta Go!