I've got a couple of 7lb pork shoulders going in the PBC tomorrow morning, but I am concerned about the amount of grease that will be dripping off and onto the coals. I've seen a few people on Youtube complaining that the grease put their coals out, is this something I need to be concerned about? I always get a good fire going before I put the meat in, but this will be my first time running pork shoulder.
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2 x 7lb pork shoulders tomorrow - grease putting coals out?
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I don't (yet)have me a PBC to play with, but...
Perhaps a startlin' confession (gasp!!!), but I always jus' season mine, smoke 'em til I like th' bark, then plop 'em in a disposable aluminum pan, for the duration of the cook.
I foil th' top later, when, or if faux wrap'/cambro is desired/required...
Mess contained, juices retained, for any desired/required usage(s), at present, or later...
If there was a need, or demand, fer bark on th' bottom of my butts, reckon I'd set up a drip pan below the cookin' grate.
That'd solve the grease on coals problem, if one arose/existed...
Plus I'm an ol', ridge-runnin, stump-jumpin' Mizzurrahh hillbilly, an' would never intentionally waste all those great hog renderins..., there's scores of magic cooks left in that goody, when gathered/re-utilized. Waste not, want not.Last edited by Mr. Bones; April 21, 2017, 08:10 PM.
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I agree with RonB about trimming the fat. Good call on the trussing, especially if you're hanging them from the rebars. It adds a bit of insurance against gravity taking over during the cook.
If you overfill your basket and get a really good light on it at the beginning, you shouldn't have any problems. I've done 3 butts at the same time in the PBC without the drippings putting the fire out.
You may want to consider moving the butts to the grate once they reach 160°F or so. They start to loosen up after that and the risk of falling is higher. FWIW, I never wrap my pork butts, just let them ride all the way to 203°F or probe tenderness. That bark is pure pork heaven.
Kathryn
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Since you don't wrap, do you do anything to catch drippings to add back once it's pulled, for added moisture/juiciness? I feel like, while bark is diminished when wrapping, the juiciness factor is amplified. Don't have enough comparative cooks to be sure yet though.
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Also fzxdoc I assume your cooks are in the 275 range, right? I have a guru on mine, so I was going to shoot for a steady 250. Your thoughts on what difference, if any, that might make?
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I don't catch the drippings, JPGators17, because the pork butt has so much connective tissue that the juiciness is always there anyway.But if you want to have moisture to mix back in, then foiling after 170°F or so would work nicely.
I think your cook will be extended of course by cooking at 250°F, and the stall may last a little longer. I'm guessing 7+ hours at 250°F as opposed to 5-6 hours at 275-290°F.
Kathryn
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It's going great! No issues at all, got a great fire going, put the butts on, it settled in at 275 and has been humming along just fine. I foiled them and moved them to the grate at 160 as suggested and they're at 176 right now. I am excited! Thanks everyone!
Now, when these are done I have a couple of chickens to do up, I suppose I'll have to add charcoal. Can I just dump some over top or should I light a bit in a chimney to assist? I want to run the cooker at 350ish to get that crispy skin.
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vertigo if possible, after your pork shoulders are done and you pull them out of your PBC, I would perform "ash management". After long cooks on my PBC, ash piles up quite a bit and we all know that too much ash doesn't bode well for fire/heat management. Yes, I would recommend that refill your charcoal basket back to full so that you can run it to mid 300 degree range that the chx(s) like to cook in.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7752
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I like to add hot coals from a full chimney to avoid the dreaded white smoke and flurry of ash that often happens when cold coals are added. Of course you can wait until the smoke clears before adding the birds.
Kathryn
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