First Boston Butt on the PBC

[SurfsUp]

Cold it is! Thanks guys.

[Jon Solberg]

Cold! Here's an article on that from Meathead http://amazingribs.com/tips_and_tech...room_temp.html

[_John_]

I put em on cold.

[_John_]

That went fast! I have found that for me the most reliable method to get tenderness is resting for 2+ hours. Also, some have mentioned their stall happening at higher temps, so you still may get one.

[SurfsUp]

I tied my last butt as I thought it may pull apart... I'm going to tie this one as well.

[SurfsUp]

Do you guys bring the butt to room temp first or put on cold?

[atlpbc]

Well, my temps starting moving towards 300*F. Went to take a look and the Butt had almost split in two. Pulled everything out and placed the grate in and reset the rebar and the Butt. Covered each side of a single rebar with foil to help bring the temp back down. This is at the 2.5 hour mark. Meat temp is 169*F.

[_John_]

Just through a 9 pounder on here, if you don't plan on wrapping I would try putting a grate underneath or move to the great later, as you get closer to 200 you really risk a fall, even with good placement.

[atlpbc]

Just under 7lbs trimmed.

[SurfsUp]

You got an early start! I'm tackling one of those today... this may be a personal question but how big is your butt

[atlpbc]

Ok, Butt brined. Check.
Mephis Dust applied. Check.
PBC started. Check.
Maverick 732 synced. Check.
Applewood chunks. Check.
PBC hangers placed in meat. Check (sorta. Wondering if I should have gone further down in the meat.)
One pig cooking. 7:30am EST