Well we finally got around to doing pork shoulder on the PBC.....not one but two!!! Picked em up at the local Robinsons Supermarket, pretty well trimmed up already, so not much to do except give em a quick injection with beef broth (found out we were out of pork broth at 4am), a light coat of peanut oil, a little PBC B&G Rub, hooked em and hung em. Took about 5.5 hours to get em to 165 internal before foiling em up and onto the grate. Along about 7 hours in at 192 internal, temps started dropping and realized the coals were about done in. Had to transfer to the gasser to finish em up at 203, but the upside to that is that I was able to amp up some canned baked beans too!!! Bush's baked beans with some diced up leftover Johnsonville Polish sausages, a little pure maple syrup and about a tablespoon of chipotle powder, not bad...even the kids ate em up!! The shoulders totaled 8.2kg raw, but after just a bit of trimming, cooking, shredding, bone removal......and taste testing , ended up with about 5.2kg. 4kg of which we vacuum sealed with a little broth and stacked in the freezer for another day. At the end of the day, another PBC success and learning opportunity. Enjoy the pics guys!!!!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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've been wating to see a pulled pork cook on your PBC, slopoke76 , and this writeup filled the bill. Nice photos and a nice-looking cook.
Next time try PBC's AP rub or Meathead's Memphis Dust on that pork butt and let it ride all the way unwrapped. The flavor will knock your socks off as much or more as this cook did, I'm guessing.
To add coals, remove the meat (so the flying ash doesn't settle on it) and add a chimney load. I always add hot coals but some folks add cold coals to their fire. I don't like the charcoal smoke that first comes up from adding cold coals.
Also overfill your basket with coals to start, or pack them in the OCD way that Spinaker recommends. He says he gets really long cooks with that method.
Thanks for the tip about the OCD method @fzxdoc!!! I printed off a picture of it so the kids can study it!!! We have cook coming up this Saturday and will try that method
Great cook and it looks like a great celebration! Every time I cook a Boston Butt or Picnic I can hardly wait to do the next one. Do you have plans for your next one?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Great job on those butts!
I really enjoyed th' writeup, an' pics!
What kinda beers y'all sportin', there?
Been long many years since I had a San Miguel, or a Red Horse...
, ended up with about 5.2kg. 4kg of which we vacuum sealed with a little broth and stacked in the freezer for another day. At the end of the day, another PBC success and learning opportunity. Enjoy the pics guys!!!! Well we finally got around to doing pork shoulder on the PBC.....not one but two!!! Picked em up at the local Robinsons Supermarket, pretty well trimmed up already, so not much to do except give em a quick injection with beef broth (found out we were out of pork broth at 4am), a light coat of peanut oil, a little PBC B&G Rub, hooked em and hung em. Took about 5.5 hours to get em to 165 internal before foiling em up and onto the grate. Along about 7 hours in at 192 internal, temps started dropping and realized the coals were about done in. Had to transfer to the gasser to finish em up at 203, but the upside to that is that I was able to amp up some canned baked beans too!!! Bush's baked beans with some diced up leftover Johnsonville Polish sausages, a little pure maple syrup and about a tablespoon of chipotle powder, not bad...even the kids ate em up!! The shoulders totaled 8.2kg raw, but after just a bit of trimming, cooking, shredding, bone removal......and taste testing
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