PBC pork butt

[Finster]

Smoked a 9 lb pork butt today on the PBC.
used Huskee rib rub recipe.
Loaded the basket with half dozen char logs, and filled in with cowboy briquettes.

lit 25 cowboy briquettes, let them burn for 15 minutes and dumped them in the center. Added several chunks of oak and hickory, and put the meat on 15 minutes later. Pit temp was 312° after an hour pit temps settled in anywhere between 260 and 280.
after 4 hours the meat was at 170 IT, so I put into a foil pan with a cup or so of apple juice, and some more huskee rub, and covered it with foil.
3 hours later, it was at a probe tender 203° avg. Oddly, there really was no stall with this cook, where temp sat in one spot for a long time.
I let it rest in the pan in a warm oven for about 2 hours before pulling..


anothercsuccesful cook using the charlogs / cowboy briquette combo.
love their long, steady burn. 10 hours after start time, pit temps were still running around 250°.
cook time was 6.75 hrs, with 2+ hour rest time, for a total time of just around 9 hrs.

[Jerod Broussard]

Yum Yum Den Sum

[rlozinak]

Looks delicious

[RonB]

Now my mouth is waterin'.

[fzxdoc]

That is one pretty mess o' hog meat. Nice smoke ring and good-looking bark. Congrats!

Kathryn

[Greygoose]

Lookin’ spot on !!!!

[HawkerXP]

PBC, PBC, PBC!

[Finster]

I love this cooker.
Last 2 cooks I did, I purposely left my probes set up after the meat was pulled off. When I finally broke everything down last night (10 hours after starting) pit temps were still running in the 250s with plenty of life left in the remaining coals. I think I could easily have gotten another couple hours out of it, if needed...

[HawkerXP]

What is that in your coal basket?

[Finster]

A large (#10) coffee can that I removed the bottom from, cut notches in the side to fit over the handle. I build the unlit charcoal around the can. The lit charcoal goes into the middle, and I pull the can out with tongs.. I like the way that lighting technique has been working for me...

[Jessterr]

Nice cook, and great info, I must try this some time. Did you hang the butt prior to wrapping or set it on the grate?

[Finster]

@Jessterr
I did this one on the grate

[Finster]

Here's a better pic of the can before I dumped the coals in...

[Michael_in_TX]

I like this idea. No matter how careful I am, I always seem to get at least one lit briquete stuck between the basket and the PBC wall if I pour them in.

[Finster]

@Michael_in_TX
I still light them in a short chimney and pour them in, but the can at least gives me a target...lol.
I use tongs to grab any strays that miss the mark.

[MarkN]

I saw this coffee can technique just last week on a Youtube video (a guy was doing a cut up chuck roast on skewers). I thought to myself "I should make one of those, if I ever get coffee in a can again" (my son bought me a Keurig coffee maker and those little cups just aren't big enough [or fire proof]).

[Redwng]

I have never caught the PBC bug but that is some good looking pulled pork.

[Finster]

I needed a cooker that gave me more capacity than my kettle grill. I was looking at either the PBC, or the WSM.
Both cookers were highly recommended by folks who's opinions on such things I truly respect.
In the end the decision to get a PBC was made for me, as I found a gently used one on FB marketplace.
I bought the pit, about $300 worth of accessories, about 70 lbs of charcoal, and 2 30 gallon metal trash cans for charcoal storage all for $200..
Couldn't pass that up