Da New Guy

Redoctapus

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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!
 
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 💨!! 🇺🇸🇺🇸🇺🇸
 
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
 

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A wider shot.
 

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BBQ Event Little Mountain, South Carolina
 

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Turn in, no garnish allowed.
 

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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!
 

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