Meathead's approach to the PBC

[BigBear]

Great information New2Cue. I have only done one PB but had similar findings as you. From hours 7 through 9 I got stuck at temps ranging from 179 to 192, taking readings from several locations. I finally gave up on the PBC assuming it had just cooled off too much and finished in the oven. I didn't know enough to know that you could get multiple stalls. From my notes I did mention that the butt could have benefited from additional cook time. It was very good but next time I will be a little more patient.

[PappyBBQ]

Well duh on me! Never really thought about trussing them! I don't cook in the large volumes you do - at least I haven't yet. I'll keep this idea in mind though!

[New2Cue]

Well that was interesting. Both butts were 8lbs almost on the dot. The one I crutched took 10 hours to reach 195. I didn't get as good a seal on the foil as I should have, which probably accounted for the extra time. But, it was well-worth the wait.

The second one, which I didn't crutch, was finally done after 14.5 hours. I hit a tough second stall on both around the 190-195 mark. The second (non-crutched) one took a good two hours to break through that stall. I had added some extra charcoal at the 160 degree stall and again at the beginning of the 190 degree stall, but the PBC started petering out. I got the butt to about 194, then put it in the oven at 320 for another hour and a half to get it to 203.

Comparing the two, I think I like the crutched version a little better. The beer and au jus are a nice enhancement to the flavor of the meet. The bark on the non-crutched version was a little better, but not enough to warrant the extra cooking time.

Cooking to 203 versus 195 did end up resulting in leaner meat it seemed. At 195, a butt can have pockets of fat. There didn't seem to be as much of that on my second butt.

Anyway, just thought I'd share...

[Jerod Broussard]

I prefer to hang my butts because the ones I get have a shape.

When propped up on their side they taper, which works great when hanging multiple butts

And if you tie with 4 strings, and get the hooks under a string, you can hang as long as you want. Not saying it will be pretty coming out the barrel, but everything will make it to the table.

[PappyBBQ]

I got a kick outta MH's video, especially the part where he didn't run the probe wire through the rebar hole. I'm thinking you wouldn't get a very good seal with that wire running through there! I think that was an "oversight" on the video.

Like everyone here I follow Kathryn's "how to light the beast" post. Never fails.

I do my butt's on the grill all the way. I'm just too paranoid of having them falling off the hook. PB's not like ribs where you have something "substantial" to hang from. I typically don't wrap because I like the bark better when you don't wrap. HOWEVER, that being said, if I'm doing a carnitas butt then I wrap as I don't want a heavy bark buildup and I want the carnitas seasonings to "steam in" to the butt.

Bottom line, no right or wrong way to cook a PB. Just depends on your pleasure!

[David Parrish]

You bet!

[New2Cue]

Thanks Dave, that's what I thought. Appreciate the tip!

[David Parrish]

For you guys that don't wrap, do you hang your butts the whole cook? Or move to the grate at a certain point?

Always move to the grate. The butt will fall off the hooks eventually if you don't.

[New2Cue]

Guinness sounds awesome. I usually put in some Lagunitas IPA or Little Sumptin Sumptin.

[New2Cue]

Thanks guys, I agree with everyone here. Do what works best for you

My butts have been smoking for 6 hours now, and are at the 160 degree stall. Will wrap one of them soon and let the other hang unwrapped. Actually, now that I think about it, I'll probably put the unwrapped one on the grate as well. I'm worried that the meat will be so juicy that the butt ends of tearing off the hooks.

For you guys that don't wrap, do you hang your butts the whole cook? Or move to the grate at a certain point?

[JPP]

I've done four pork butts and each one was better than the last. I use a liberal dose of Meathead's Memphis Dust and I've always wrapped them in heavy duty foil with 1/4 -1/3 cup Guinness draught. The last one was so good that my wife (who's not a huge pork fan) didn't complain about it tasting "porky" ( what else would a pb taste like?). I go by "the book" when lighting (Katherine's that is) and all that... The thing to do is what works for you!

[Gunderich_1]

Just my two cents: I did a 10lb butt on the PBC last Weds and put it on the grate. Ran the probe through one of the rebar holes. Took it to 195 without wrapping and then foiled in and put in cooler to let rest. I think I prefer the meat unwrapped. It takes longer but I believe it tastes better (better bark maybe?) And I agree with everyone about using Noah's videos for guidelines.

[David Parrish]

I agree with Ernest. Follow Noah's video guidelines in the beginning. I can't wait to hear what you think of the wrapped vs unwrapped butts. I prefer unwrapped.

[_John_]

I drilled a hole in mine for the probe with a little stopper in there, late one night with a couple heavy buts the rebar moved on top of the thermo wire messed it up. Now it has its dedicated space and no worries. I still crutch sometimes when time is important, but not much any more. I actually prefer it wrapped buy laziness on overnight cooks, especially with 2 layers on the WSM makes it not worth messing with.

[Ernest]

It's actually easier if the probe runs through the rebar hole.
Take Noah's videos as guidelines. You're better off finding your own way of running YOUR PBC. There are too many variables to actually follow Noah's videos to the T and expect same results.
As far as hanging a butt, I think the shape of the butt would make no difference whether it is hang or "grated".