Anyone letting their Pork Butt hang for the entire cook? I've got a 10lb'er I'm putting on this morning and a pretty busy work day, so I'm considering skipping the foil. Speed isn't important but moisture is - anyone have experience with this?
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PBC Pork Butt w/o The Crutch
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Charter Member
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- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
I haven't done a butt in my PBC yet but you might want to cook that on the grate.
Hanging the whole time, it will fall off the hanger at some point due to "tendernitis"
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Originally posted by Ernest View PostI haven't done a butt in my PBC yet but you might want to cook that on the grate.
Hanging the whole time, it will fall off the hanger at some point due to "tendernitis"
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Founding Member & Owner of SnS Grills
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- Charlotte, NC
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If you let it go all the way to 203F without foil it will definitely fall off the hooks. Ernest is right. Use the grate OR take it off the hooks after it hits 150F or so and put on grate.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Yeah so 3 hung just fine and I thought I could even have room for 4 if they weren't too large, then I just tried moving them to the grate. Unless you stand them up on their side there is no way to get 3 on the rack, fortunately I had cut one of them in half to cook so I was able to just barely get them on.
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Originally posted by John View PostThey aren't as moist as when I wrap but to be honest I have to remove a bit of juice when I wrap, it's just too wet.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Kevin Dinstell View PostYeah, I like to avoid that as well. As long as I'm not in the "dry zone," I prefer not to braise. Just curious about the PBC specifically, since it cooks faster and at a higher temp than I'm used to for pork butts (225-250). I went on the grate, fat cap down, 3 oz. hickory chunk for good measure. Fresh bottle of "Kentucky Gold" coming together in the fridge and nothing to do but wait...
I've noticed the unwrapped butts don't have as much water moisture in them, but they have more moisture from rendered fat, so it's a good trade-off. I used to be a huge fan of wrapping them, but now I prefer letting them go all the way to done completely nekkid.
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Finished my 3 and pulled them last night. The bark was a bit thicker and very crunchy, but also quite dry in places. Cooking was very uneven once the meat hit the grates, one in particular was 200 near the bottom, 195 on the right and 193 on the left.
I think its a toss up really, thick crusty bark in exchange for internal dryness in a few areas. I dry brined but that's it, injecting might fix the dryness problem.
In the end I really don't have a preference, if I want to get up 4+ hours early or let it run overnight I won't wrap.
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I recently did two butts. One I wrapped and the other stayed on hangers in the PBC. The hung butt did not fall off. In the end the wrapped butt had more moisture. The hung butt had better bark and in my opinion better flavor. I mix in bbq sauce with the pulled pork so if it is drier we don't notice the difference by the time it makes it to a sandwich. Throw some slaw on top and no one will care!
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