Pork Butts

[Finster]

No pulled pork in the freezer...
PBC feeling a bit neglected....
What's a man to do 🤔

[rlozinak]

Yep, I agree, looking good

[Sid P]

That’s what Saturday is for.

[Jfrosty27]

Let’s see. If I leave now…. 🤔

[RonB]

That's the way to do it!

[Spinaker]

You have done the right thing. One of the first BBQ cooks I ever did was a pork shoulder on my PBC.


100 Gold Stars!

[HawkerXP]

PBC, PBC, PBC!

[Finster]

I knew a post in this thread would be like the Bat Signal to you 😂

[scottranda]

I love the savory spice shop. 👀

[holehogg]

Butt......

[CHNeal]

Worse then no pulled pork in the freezer is having a freezer full and not needing to cook more but wanting to fire up and smell the smoke!

[radiodome21]

Curious how hot the rub is. Looking good so far.

[Finster]

Not very hot at all... from a jalapeno (but not habanero) lover

[Finster]

We've hit the stall...
looks barky..
Was hoping to not have to wrap, but looks like I need to..

[Finster]

Decided to do an experiment.
Wrapped one in foil, the other in butcher paper. Both wrapped with no added moisture. Lets see what happens 🤷‍♂️

[Panhead John]

Good idea! Curious to see your thoughts.

[Finster]

The results are in...
The bark on the one in butcher paper was a little better, although still not as good as unwrapped. A lot of juicy goodness was lost with butcher paper as opposed to foil.
The foiled one also finished almost 2 hours quicker than the one in butcher paper. Both pieces were deemed probe tender at about 207 internal....

[Jessterr]

Me too! The one time I tried using butcher paper I couldn’t get it to reach 203F, figured the paper was acting like an insulating blanket. Looking forward to hearing your results.

[DaveD]

And...? AND...?? Yer killin us here!

[Finster]

Whoops..forgot to add final photos