Pork Butt on the PBC

[windquest2]

Well about the only thing I did wrong was to take pictures.

This was an "on sale" Butt at the local market, just over a dollar a pound for a nice chunky 7 lb butt. I managed to trim about a quarter pound of fat off....not much to be sure, and gave it the over night salt treatment. In the morning, on with Meathead's Memphis Dust....which by the way, I think is the finest rub I have ever used....and then trussed (safety from falling apart) Then two hooks and on to the 250 degree PBC. With the bone in, I did have to make several attempts at getting the probe in to measure the right temp, but then it's off to a nice 8 + hour cook. Following the lighting directions here and piling on a bit more charcoal than normal, the cook went fine without adding additional fuel. At about the 6 hour mark I did have to allow a bit more in to keep the temp at 250, but I never got above 280 nor below 230. So that part went well. The stall lasted about 3 hours and finished on time at 201 with a 45 min rest. No Bear Claws needed, in fact two forks could have been replaced by two toothpicks the meat was so tender...just perfect. Mixed up Meathead's Carolina Mustard Sauce and the partner Slaw to go on top, I think this was my most successful cook ever. I honestly think this was better than any brisket I have ever done. Flavors were just great....and great reviews by the wife.

You must give this one a try.
Henry

[Catmandu]

Pictures, or it didn't happen. Sounds delicious. Congrats on the successful cook!

[HawkerXP]

Nice story. Not fact with out pictures! hehehe Congrats!

[Jerod Broussard]

You are right, pork shoulder (butts) will whip plenty briskets.

I'm cooking pork shoulder for a fundraiser next week. Finally weaned everyone off the brisket.

The shoulders are:
1. Easier to cook, especially in the PBC
2. Easier to trim
3. Just about always cheaper per pound
4. Less loss to fat trimming
5. WAY WAY WAY more consistent from butt to butt than brisket to brisket

[RonB]

Congrats on a successful cook.

[TheOldSortsman]

Did you wrap the butt, or let it go all the way up to 201 on the hooks+truss?

[Jerod Broussard]

I let mine ride all the way unwrapped.

[TheOldSortsman]

Thanks

[windquest2]

Yes indeed, the Butt out did the brisket. Now understand being mostly from Texas, Brisket is the King, but the Butt kicked Butt. The South Carolina touch took it over the top.

Like Jerod, I let it ride all the way unwrapped. No Crutch no nothing.......I did truss it with string because I feared the possibility of it becoming so tender that it might unhook! I think next time I will double hook it just in case, but without the string I am afraid I would be doing some ash dusting off! When I removed it from the PBC I first placed a pan under it before attempting to release it from the re bar. Good insurance.

[hogdog6]

I also don't crutch but when it hits the stall I take it off the rebar and put it on the grate. I too fear of it falling off the hook 😬

[abandonedbrain]

Agreed, hook 'til stall, then onto the grate. Helps to have a small table next to the cooker, with a pan to set the meat into while you finagle the grate into the cooker. Never wrap mine; I love my bark too much!

[fzxdoc]

Sign me up as another who lets those pork butts ride all the way to 203. Barky goodness! I hang them first and then take them to the rack at about 160 or so because they soften up so much after that. Works great, just as others have mentioned.

Kathryn

[ssandy_561]

Is there any benefit to hanging first then putting on the grate. Wouldn't you get the same result putting it on the grate for the whole time. Next weekend I'll be doing my first butt on the PBC and I was just wondering

[windquest2]

i have to agree with those who rack it at about 160. I trussed it with butchers string and held a pan under it when taking it off the hooks, and that was a MUST, but going to the rack would be safer and I can't see any down side....thanks for the suggestion.....today I am doing a 3 inch rib eye....I have pictures already LOL.

[fzxdoc]

ssandy_561 , one of the beautiful things about the PBC is the fact that the meat, when hung from the rebars, self bastes as its liquid slides down the piece and drips into the fire, causing great flavors to be released into the barrel and back onto the meat. For that reason, I like to hang meat in the PBC whenever possible.

Not that the same thing doesn't happen to an extent when the meat is placed on the grate, but its different orientation might conceivably make a slight difference. I've never tested the concept for taste. I just like the idea of a piece of meat hanging over a fire. Plus, with the PBC, you can fit more meat into the barrel by hanging the meat cuts from the rebars.

Kathryn