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First Boston Butt on the PBC

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  • SurfsUp
    commented on 's reply
    Thanks! I've been stalling with a 173 internal and 285 PBC temp coming up on 7 hours. I've only cooked 1 butt on the PBC previously and I wrapped at 160. This one I am not wrapping so I am a little nervous

  • atlpbc
    commented on 's reply
    Thanks SurfsUp! Into the oven it goes. Hope yours turns out as well as this one.

  • SurfsUp
    commented on 's reply
    Per Meathed... If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F (in an oven)

  • _John_
    replied
    I personally let it rest on the counter for about 10 minutes still wrapped, then I open the foil and let it cool off a little bit, don't want it to continue cooking. I wrap mine in one of my wifes good towels (not the same if it is an old one ) and put into a cooler for at least 2 hours. When I unwrap, its usually still at around 165, I let it sit until I can pull it.
    I pull mine bu hand, too many veins and fat and stuff for my family, so I clean up a few ounces of gross stuff while i'm going, there is usually a lot surrounding the bone and on top where the 2 muscles meet.

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  • David Parrish
    replied
    Originally posted by atlpbc View Post
    Looks like I'm in the home stretch now. 199*f. It's moved pretty fast over the last 12*. Any suggestions as to resting? I noticed John said about 2 hours to increase the tenderness. Is this wrapped? In the oven to retain heat? Failing any suggestions, I plan to wrap in foil and let it set on the counter for 2 hours. We aren't in a hurry to eat...I think. 8-)

    You want to double wrap in foil then throw it in a cooler and HOLD the internal meat temp as best you can. Don't let it sit on the counter unless you intend to eat it immediately. Check out this thread. http://amazingribs.com/tips_and_tech...ux_cambro.html

    Leave a comment:


  • atlpbc
    replied
    Wow! Those last few degrees really come up on you quick. It's off the grill. Had the supermodel take a taste and she was Super Pleased. Compared it to some really good pulled pork we bought in Memphis last year. Photos coming soon of the whole process. Really pleased with the outcome. Total time to cook 7 hours 10 minutes.

    Leave a comment:


  • atlpbc
    replied
    Looks like I'm in the home stretch now. 199*f. It's moved pretty fast over the last 12*. Any suggestions as to resting? I noticed John said about 2 hours to increase the tenderness. Is this wrapped? In the oven to retain heat? Failing any suggestions, I plan to wrap in foil and let it set on the counter for 2 hours. We aren't in a hurry to eat...I think. 8-)

    Leave a comment:


  • SurfsUp
    commented on 's reply
    That thing is looking good regardless of the temperatures hopping around a bit.

  • SurfsUp
    replied
    My temps have settled between 250 and 260. I haven't touched a thing since I closed the lid 2 hours ago. Bout to take the chicken off though. Also need to put temp probe in the butt.

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  • SurfsUp
    commented on 's reply
    Man you are throwing it down Bobby Flay style out there!

  • atlpbc
    replied
    Well, that's weird. The PBC was sitting very steady between 250-260 then all of a sudden dropped to to 225. By the time I reached the cooker it had dropped all the way to 198. I cracked the lid, removed all the foil around the rebar and the temp started climbing again.

    My meat temp hit 181 for almost 2 hours then dropped to 175.

    PBC temp is now at 275 with the lid closed. No foil. Meat temp is 174.

    The photo is what the meat looks like 5 hours in. There was a pool of liquid in the valley between the two hangars. I dripped that into the coals after the temps stabilized.

    Everything looks like it's back on course. PBC is now 279 and the meat is 176.

    Leave a comment:


  • Papa Bob
    commented on 's reply
    I like thrown a bone in when I'm doing a butt, but will only do a butt tomorrow
    7 lb.er salted, rubbed, tied, wrapped yesterday will inject with the broth from Posole that I made Thursday. Making Creamy Cole Slaw today and the Pistachio Gelato (base made yesterday) tomorrow will bake the sandwich rolls for pulled pork sammies, also today will grill the skirt steak that is in the fridge that I salted and oiled and then peppered, added gran onion, gran garlic wrapped in plastic to let spices rehydrate just laid out on rack to dry for a extremely hot sear for some good eatin fajitas tonight, with black beans that I made with the Posole. a glass or two of red wine from the Livermore valley, yes I said Livermore. My wife Henry and Maisey ad I and the pool 95 degrees yes life is good in the central valley Cool

  • SurfsUp
    replied
    My butt is smokin now... and a chicken. I have to cook a chicken cause they come out so good with ribs or a butt cooking at the same time!

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  • Jerod Broussard
    replied
    Bigger butts will pull apart. Smaller 5-6 pounders I can get away without tying. You still have to be careful if you cook through the stall. Lot easier just to tie since I can slip the hook under one string.

    People freak out when they eat my PBC'd butts.
    Last edited by Jerod Broussard; August 30, 2014, 08:58 AM.

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  • atlpbc
    replied
    Mine went on cold. It was 45*F when I placed the temp probe after the initial hanging.

    Temps are back down to 266.

    Leave a comment:

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