Second PBC cook - Pork butt

[Bumper]

First boneless collar pork butt on the PBC, MMD overnight - and second cook on the pbc. Went with some Pro Smoke charcoal briquettes instead of kingsford this time, with a nice chunk of cherry wood. 6lb butt took 5 hours, crutch wrap at 4 hours at 176f with some homemade porter beer. A few temp peaks and troughs through the cook, low was 254f and high was 304f. Average was 275f. Unwrapped at 203f and back on for 15 min to crisp up the outside with a few hickory chips to finish. Rested for an hour, pulled easy. Sauced with some homemade bbq sauce and a little dusting of memphis dust.

Going to make pulled pork soft tacos this evening, with pineapple and avocado salsa, a little cheese and some lime and bahamian goat pepper jelly I made last year. I'll post a final meal shot once made up!

[Bumper]

And first serving of dinner - didn't need the cheese, clean tasty sweet heat is the go. Seconds was always on the cards ; ) Completed with a nice local IPA.

[tbob4]

Beautiful! Are those Australian tortillas? I've got to know so I can say "I'll be darned".

[Bumper]

Ha! Sure are. Not homemade, didn't have time to belt them out but yes, store bought.

[fuzzydaddy]

Very nice! I've got my 2nd PBC butt drying brining for a Friday cook.

[fzxdoc]

Looks perfect, sounds like a good cook, and must have tasted oh so good! Congrats, Bumper.

Kathryn

[Nate]

Looks good

[lschweig]

Yum, Yum

[Catmandu]

Nice cook! I've yet to do a pork butt on my PBC. Maybe that's next.

[cgrover60]

Sounds awesome and looks great - nice work. I'm doing a 5 lb butt today (my first on the PBC) and will stick to the PBC recipe just to get a baseline. Man, gotta love that cooker, huh?

[Spinaker]

I feel like a lot of people are going straight to the grate in their PBC cooks. I have a friend that never hangs anymore. I was always afraid that the flat surface of the meat, facing the fire would burn. But I might be changing my mind. I think I just need to do one to prove it to my self.

[lschweig]

I've done it both ways, but prefer to hang as long as possible.

[Bumper]

I played it safe for my first one. Next time I plan on hanging over the grate until it needs to be wrapped - I recall Kathyrn did this in a previous thread, hanging across the two bars with 4 hooks. I still think the hanging meat thing is awesome, it just feels right.

[RonB]

Nicely done.

[HawkerXP]

Looks delicious!

[Bumper]

Thanks all! Thinking pastrami for cook number 3...

[DWCowles]

Beautiful!

[Gator Lau]

I've done butts both ways. I like hanging the best, but I can't say why. I'm gonna pay better attention. Can anyone indicate what differences may occur?

[lschweig]

I did one on the grate a bit ago and felt the side towards the coals was a bit over crisp as I did not flip it.

Then again I am still debating with myself whether I should wrap after the butt hits in the 180 range or higher.

This is what makes this so fun as what I was delighted with previously causes tweaks to make it even better.

[Spinaker]

I only wrap if I have too. You get some kiler bark with the PBC if you let it go with out wrapping.