Jeep Enthusiast Forums banner
41 - 47 of 47 Posts

·
Registered
Joined
·
1,308 Posts
Discussion Starter · #41 ·
The cooker actually has a "flap" for lack of a better term that covers the intake.
I did exactly what you guys are saying and covered it to about half closed. Brought my temps down to about 210. I'd like to be a few degrees hotter though right? Like between 225 and 275?
This thing works well but its going to take a bit of experimenting.
 

·
Registered
Joined
·
1,308 Posts
Discussion Starter · #44 ·
Did about a 10lb prime rib for Christmas in the PBC. Absolutely delicious.
I started with the bone in roast. Made a wet rub of olive oil, fresh garlic, rosemary, Montreal steak seasoning and a beef rub that I had.
I cut the bone partially from the roast, mixed all the rub ingredients into a paste and rubbed all over the roast. Hung in the PBC for about 4 1/2 hours until 120* internal temp. Let sit 15 minutes, cut the ribs all the way off, and oh holy night, it was delicious.
My cooking time was a little longer than the PBC website called for. I think because my roast was a bit bigger than they used and the outside temps on my deck were about 15*.
 
41 - 47 of 47 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top