My First Pork Butt on the PBC!

[darth_mulligan]

Great success!

Method:

• 7lb butt, trimmed of excess fat and salted overnight
• Slathered with a bit of yellow mustard and Meathead's Memphis Dust then back in the fridge for an hour
• Lit PBC following their recommended chimney technique but with Jealous Devil lump charcoal and two chunks of cherry wood
• Hung butt from two hooks and monitored internal temp and cooker temp
• Cooker was running a little hot. Once it reached over 400 degrees I closed the vent as far as it goes and shoved some foil in the opening that remained. This got the temp back down to 280 in pretty short order.
• At 165 internal, removed the hooks and put the pork on the cooking grates 'cause I was afraid it would fall off (this was planned)
• At 180 hit a long stall and the grill started to lose heat.
• At 185 took it off the cooker and put it in a 225 degree oven until it reached 203
• Probe tender, out of the oven to rest for an hour
• Bone didn't literally slide out but the meat was super tender and shredded easily.
• Total cook time: 9hrs 13min

Overall very happy for a first attempt! I attribute the high heat to the type of charcoal, probably not the ideal choice for the application.

[Draznnl]

Congrats on a successful cook. That meat looks great.

[darth_mulligan]

Thanks! It did not suck.

[Michael_in_TX]

This makes me very happy as it mirrored my first pork butt cook on the PBC. It's so good!

[RonB]

It's always nice when things turn out like ya want 'em to.

[darth_mulligan]

Right?! And always so so frustrating when they don't.

[Rfhd69]

Nice job!

[TripleB]

Great job. Your comment, "Bone didn't literally slide out but the meat was super tender and shredded easily", sounds like the meat was very tender and perfectly cooked. You want a bit of a tug. Again, kudos to you sir!

[darth_mulligan]

Good to know! Thank you!

[KimO]

Congratulations! It looks great!

[Redwng]

Looks great! Good job adapting (and planning) to circumstances during the cook, we all have to do that during cooks.

[darth_mulligan]

Thank you!

[bbqLuv]

Looking good in the neighborhood.
I would pair that with PBR.

[Steve B]

Excellent first attempt. Looks like you set the bar pretty high for your next go round.
Nicely done.

[JLR]

Totally awesome. I like finishing my pork butts in the oven because I can wrap them with foil, catch the juices, then pour them over the pulled pork.

[darth_mulligan]

Yum!

[Angryfish]

Great job!
I have a long handheld fire poker made by BGE that I use to move the coals around a bit when I think the coals are getting a bit cold. It helps a lot.

[darth_mulligan]

Good to know!

[Finster]

Looks fantastic.
nice job on the first cook.
now you have me wanting some pulled pork. which is ok since I have a couple butts of my own on the PBC at the moment 😁

[Purc]

Great first pork butt! I keep 1 or 2 butts in the freezer as well as pulled pork ready for a sandwich at any time.

[Johnny Booth]

Great job!
Most people would never be able to tell if temps are high or low sometime during the cook.
As long as it’s tender and smoked, who can tell how we get there? 🤤👍