Christopher H
TVWBB Fan
I had to leave work a little early Friday in order to start this among other things. I had the 9.5lb PB on the counter for 2 hours before the cook. I started the chimney, cut the PB in half and rubbed it at the same time. I left all vents at 100% and added 3 chunks of apple wood. I put it on at 210 degrees at 3pm. The smoker got up to about 300 and I didn't touch it for 5 hours. I left to the store, went out to dinner and came back and took them off at 8pm when the internal temp was 185. I wrapped them both in heavy duty foil and left one at the house for the family and packed the other in a towel filled cooler and drove 2 hours across the state for the weekend.
It was/is delicious! I posted about cutting a large PB in half before and got all positive comments back. Glad people are on my side even though it's not the true low and slow methods, I believe my results are the same, plus MORE BARK! Meat is not dry and is super easy to pull. If you are ever in a time crunch whether it's a last minute decision, trying to beat an incoming storm, etc I highly recommend this method. I've cooked PBs for 10-12 hours and also done these speed cooks and I now prefer the speed cooks. Another plus is plenty of extra fuel is leftover for the next cook.
Take a look, maybe try it out and lets hear and see the results!
It was/is delicious! I posted about cutting a large PB in half before and got all positive comments back. Glad people are on my side even though it's not the true low and slow methods, I believe my results are the same, plus MORE BARK! Meat is not dry and is super easy to pull. If you are ever in a time crunch whether it's a last minute decision, trying to beat an incoming storm, etc I highly recommend this method. I've cooked PBs for 10-12 hours and also done these speed cooks and I now prefer the speed cooks. Another plus is plenty of extra fuel is leftover for the next cook.
Take a look, maybe try it out and lets hear and see the results!
