I like big butts and I cannot lie!

[Angryfish]

For no particular reason, I haven’t done a pork butt in several years. I have upgraded most of my cooking gear since then.
The PBC is the newest toy. What are the advantages of hanging a Big ‘ole butt in the PBC. As opposed to just cooking it on the grates? At some point you will need to remove said butt from the hook and set it on the grate anyway so it won’t fall apart into the coals. The justices will still drip down onto the coals and create it’s magic mist.
Alternatively, there is the Kamado. A great low and slow smoker. With this option I can collect the drippings and use them to moisturize and flavor the meat when pulled.
I suppose the beauty of this is that I have the option ether way. Both will produce a good final result.
I am cooking for my biggest critic….ME!

So:
1. PBC or Kamado?
2. Hang or not?
3. Wrap or not? (Yes, I know it will soften the bark but all the flavors are still there, and I may get impatient)
4. Paper or foil?
5. Memphis dust or Memphis dust?
6. Bud Lite or Past Blue Ribbon?

I am a retired engineer, this is how my mind works.

[fzxdoc]

1. Either one.

2. I prefer hanging it on the PBC for the same reason I prefer hanging anything on the PBC: I don't mess with perfection. I do move it to the grate when it hits 160ish. I often initially secure it with silicone cooking bands (if there are any wobbly bits) before hooking and hanging.

3.No wrap. The surface pig candy is well worth not wrapping.

4. See 3.

5. Yes.

6. Today's a Sam Adams sort of day for me.

Kathryn

[grantgallagher]

Both are great for putting out a flare up and not feeling bad for wasting. I dont drink anymore but back in the day i was a yeungling guy and even that i woulda felt bad about pouring out, lol

[Soonerpop]

Agree. But, I guess you have to say anything goes on this site. One member, who has very little of the self-respect you mention, drinks Coors light and brags about it even though it’s not real beer. And he thinks the cocktail hour is Jack and coke (a waste of both Jack AND coke). So anything goes.

[bbqLuv]

Sam Adams?
Have you not tried PBR?

[Michael_in_TX]

Oddly enough, I have never hung a pork butt in my PBC. I've hung everything else, but just not that. I think I'm just nervous I won't sufficiently hook it so it stays together.

I do always cook fat-side down when I use the PBC, though. I only wrap if I am in a rush. The PBC is such a moist cooking environment that I always seem to be able to power through the stall. If I get a late start, I'll wrap in foil about halfway through the stall when the bark is where I want it.

(My thinking on foil vs paper is that the bark is going to be mixed in with the rest of the pork when I pull it anyway.)

[DTro]

Sounds like you are about to embark on a good time! If you hang your butt, daisy chain the hooks. Recently, I had two butts hanging in my Bronco. As I pulled one from the smoker while getting ready to use the grate, I accidentally snagged the other butt too. The meat ripped right from the first hook and would have hit the fire, but luckily the second hook held.

[Soonerpop]

I use the rack on my PBJ. It’s so close to the fire that I’d worry about it if I didn’t. I’ve never wrapped a pork butt on any cooker. Like the bark too much. As for the beer, Coors (The Banquet Beer) would be my choice.

[bbqLuv]

Pictures please.

[RiverJeff]

I like Big Butts!