Going to a little party tomorrow with all of the hunting buddies (an excuse to all get together for the first time since fall). Trimmed and rubbed a 9 pound butt last night. Used what I had left of my Killer Hogs rub and some PBC all-purpose, the Killer Hogs just gives such a great color. Took a half day and put it on at 1:15 p.m. Using a mixture of Stubbs briquettes (didn't have many left) and Kingsford Competition, first time using this but so far so good. I put it on the rack and covered the rebar holes with magnets as I find in damp/cold/windy weather it's much easier to dial in my desired temp using the vent I installed on the lid. PBC has been running 255-275 despite low 30s and freezing drizzle with some gusts. Will update later, it's been about 4 hours and I haven't opened the lid. At 5 hours I'll probably wrap if the bark looks good and take it to around 200.
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Last edited by AdamJG; March 24, 2017, 03:37 PM. -
A shot of the pit chugging along...Attached Files-
I wish they had a "really, really like" button instead of the "like" option for this one. What a great photo. Beautiful PBC, intelligently modded, placed on a protective piece of plank, making delicious food.
Kathryn -
Thanks fzxdoc . The vent on the lid was $15, I rarely use the rebar anymore unless I need the capacity or I'm cooking ribs. I just find that it's so much easier to take the variables out and just control the air flow. It ran the full 8 hour cook within a 20 degree range without having to touch it!
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I don't see any pig - just a nice piece of equipment!Comment
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After 6 hours in the smoke (apple and cherry). IT about 170-180 throughout. Wrapped with a little apple cider vinegar and a couple ounces of beer. Should be ready to pull in another 1.5-2 hours.Attached FilesComment
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I like the bark a lot. That is going to be guud!Comment
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Now that's purdy!!Comment
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Looks great! Keep th' pics comin'!
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All in all success. About 8 hours total cook time, let it cambro for an hour or so before pulling. I could barely lift the butt off the rack without it falling apart. Will cover with foil and maybe a bit of liquid (chicken stock?) or something in the bottom of the pan to reheat tomorrow. I did have myself a taste test or two while pulling, tastes great and the bark held up nicely. Can't go wrong with pork butt to feed a crowd!Attached FilesComment
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Fantastico!!!
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Never easy to tell another man this however here goes. "Nice Looking Butt". Pork butt that is. 😂Comment
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Nicely done.Comment
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