PSB --- with a set-up twist

[Bman]

A week ago, I threw a chuck on the 18" WSM while I ran out for some errands & recoil therapy.  By the time I got home, I completely overshot the 165 internal temps and was pushing 200 degrees.  So, I just made pulled beef instead.  But I still had a hankering for the PSB and today was the day. 

Problem was, it was windy as all get out today.



But I had a plan...  First up --- fresh cracked pepper, kosher salt, and a shake of Montreal Steak



Fired up the mini under the deck in Bman's Gadial Ganing where most of the other Weber's reside.



All together, but man is it windy. 



If I only had a wind break for the mini....  <lightbulb turns on in my head>



Oh yeah...



Removed the door and this set-up worked perfectly!



Time to kick back and relax



Peppers all diced up and awaiting their next venture



Annnnnnd it's go time...



Added 12oz of Guiness & worcestershire sauce to the veggies.



Kinda funny, the heat rolling out of the mini has the 22 lid temp a lot higher than I would have guessed.  lol



165 internal and looks great



Fit perfectly into the foil pan



Wrapped in foil, replaced both lids and ready for the next couple of hours.  I opened the bottom vent 100% and it climbed up to 415 degrees!



After 2.5-3 hours braising, it's time for the fork test.  Yeah, this was good to go.



Shredded and ready to reduce the liquid



Out of the mine and headed to the kitchen



A little fine tuning with the shredding and this baby is ready to consume



I typically don't make/take a plated pic, but I laughed when I put this together.  It's a plate of carbs --- bun, rice, tater...  lol  I had other veggies and salad fixins' in the fridge, but I went bachelor style instead.  Looks like I'll need an extra hour in the gym tomorrow.



If you haven't made a Pepper Stout Beef yet, put it on your must-do list.  Stuff is excellent!  Thanks for playing along.

[pbe gummi bear]

Holy shat that's creative! I was gonna suggest using the performers as a wind break but the wsm midsection is genius. The PSB looks delicious!

[jcnaz]

Great looking cook and pure genius on the windbreak!:)

[Chasing_smoke]

That's a great idea BMan, looks like it worked perfectly! That PSB looks fantastic

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[HankB]

That's a great idea and it looks like it worked well. I just put a turkey on the rotisserie on my SS Performer and it's pretty windy here. Unfortunately I don't have anything big enough to put that in. I should see if I can put something upwind of it to provide some protection.

[saxart]

(Looks over at wife sitting on couch)

"Honey, can you please hand me my wallet from the coffee table?  I need my credit card to order a 22" WSM off of Amazon to use as a wind-break during our next cook."

LOL! 

Seriously though, that is a great idea.   I think I'm going to find a cheap "burn-barrel" off CL, cut the top off, drill some vent holes in the bottom and flip it over the 18" WSM  and "Mini" this winter.

[Duke]

Nice job on that PSB! I bet the results were scrumptious.