Thanks for all the suggestions and feedback. FYI, I wrapped when the internal temp was 169 degrees. That was at my five hour mark. I'll try just letting it ride next time.
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Sure, my PBC is due to be delivered on Wednesday, and now I find out it doesn't have a good smoke profile.
Don't wrap butts unless I really need to anyway.Comment
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I've had great smoke flavor on everything else I've cooked in it! -
Pork as we all know is quite lightly flavored, so we rely on smoke and rub to make it what we know as smoked pulled pork. A PBC's meats don't have the same flavor as traditional smoked meats, it's more of a grilled flavor than straight smoked, due to the majority of the 'smoke' being drippings burning on the coals. It could just be the 'first pork butt on a PBC' thing. It's not my favorite for brisket or butts for that reason but to me it really excels at chicken.
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I've always wrapped (minimum or no liquid), collected juices and mixed with pulled product: excellent results. Foil or paper - foil is neater; with paper the dog wants to steal it from the garbage. Smart dog. Will try not wrapping on pbc to improve the woof, and take the additional time hit. Love all the comments!Comment
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