First Pork Butt on PBC

[cgrover60]

Have cooked numerous ribs, spatchcocked and split chicken and meatloaf so far with excellent success and finally tried a small 5 lb pork shoulder. To get a baseline I followed the PBC recipe (almost) - Light coat of olive oil and liberal PBC beef and game rub right out of the fridge. Three chunks of apple wood and cooked to 165 in about three hours with PBC running at 290 - 310. Pulled and wrapped with "wrap sauce" (Shock Top Pilsner) and back on the PBC until internal at 200 and then into the cooler for an hour to rest. The bone pulled out easily and shredding with a couple forks was easy.

Total cook time was about six hours and in hindsight would have been less if the beer I used for "wrap sauce" wasn't ice cold. The flavor profile was very good but not my favorite. Maybe less beef and game rub next time or MMD instead. Married with some Jack Daniels BBQ sauce on a warm roll however was freaking amazing. The great thing is the PBC makes this so easy compared to the 10 - 12 hour cooks I've done on my pellet grill so if you are considering a PBC for your backyard cook box just do it.

Hung and ready to cook. Note the opposing hooks that made it interesting to take off.. lol Since I hung diagonally I did use foil stuffed in the open rebar holes for temp control.





165 internal ready to wrap. Should have shot a video to show the caveman juices sizzling and dripping off..




Ready to wrap with pretty good bark




Another successful and excellent PBC cook

[Nate]

Well Done! looks good!

[Baker Dan]

Looks Great

[Catmandu]

Makes my mouth water. Nice job! This solidifies what my next cook will be on my PBC.

[lschweig]

Looks great. Isn't the PBC amazing?

[cgrover60]

Yes it is amazing. I haven't used any of my other cookers since I got it.

[Alex jardine]

Im suprised you had such a low relative to the PBC temperature without both rods in. Its been my limited experience its hard to keep the PBC temps down with everything in place.

[fuzzydaddy]

Welcome Alex jardine. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thank you!

[cgrover60]

I've noticed how you light and prep the fire makes a big difference. I used a chimney and the 20 - 10 -10 method and totally plugged the open rebar holes with foil to bring the temp down from an initial 370.

[fzxdoc]

cgrover60 Nice-looking cook!

Everyone has their own spin on it, but I like to let my pork butts ride without wrapping and without putting them in a faux cambro. That way I get really tasty pig candy-like bark. I'm not too sold on the PBC Beef and Game rub, but the AP rub tastes good on pork.

I usually use Meathead's Memphis Dust on my pork butts, but next time I'm going to try Cris Lilly's Championship Pork Shoulder recipe.

Nate recommended it and I'm eager to give it a try.

Kathryn

[cgrover60]

Good points Kathryn - thanks. Yes wrapping did compromise bark texture but the juice collected to finish with a drizzle was a bonus. And yes, the beef and game rub PBC used in their recipe was odd but at least I know that now.. lol

[jecucolo]

Great pics! The PBC makes us all heroes. Combined with mmd you can cook like a pro.
​​​​How you light the PBC is the biggest learning curve. I use 4 ounces of charcoal lighter fluid and let it burn for 15 minutes.