I have a charity event I am cooking for this upcoming weekend. I am doing 8 pork butts total. I did 4 yesterday, pulled and put in the freezer for use on Saturday. The other 4 will be cooked tomorrow and used on Friday, refrigerated. I used two cookers and I had some observations.
-The PBC will cook faster as it ages. My first cooker has a nice layer of seasoning on it and seemed to cook faster and run at a higher temp. I don't know how much hotter it was as I refuse to put a thermometer on my PBC. The cooker thermometer left my world along with my sidedraft smoker
-The size of the butts make all the difference. The two on my old cooker cooked 2 hours faster, for sure, but I also had smaller butts on there. It wasn't obvious until I did my foil wrap on the second two. They both almost touched the sides while the first two, on the old cooker, had plenty of room.
-The meat is the boss. I knew this before but it was confirmed yet again yesterday. I had two similar sized butts on my old cooker. They both tested over 200 degrees when I pulled them off and coolered them. 3 hours later I pulled them and the one had a section of butt that simply didn't wanna pull. No worries because I know when I get it into the roaster and reheat it will fall apart. What I am saying is you can do everything right and still end up with a tough section. Over 200 degrees and coolered for 3 hours and it still was solid. That's just an abnormally lean section of meat.
-There is a feeling of zen when you have two cookers going at the same time. Kinda cool really.
-The PBC will cook faster as it ages. My first cooker has a nice layer of seasoning on it and seemed to cook faster and run at a higher temp. I don't know how much hotter it was as I refuse to put a thermometer on my PBC. The cooker thermometer left my world along with my sidedraft smoker
-The size of the butts make all the difference. The two on my old cooker cooked 2 hours faster, for sure, but I also had smaller butts on there. It wasn't obvious until I did my foil wrap on the second two. They both almost touched the sides while the first two, on the old cooker, had plenty of room.
-The meat is the boss. I knew this before but it was confirmed yet again yesterday. I had two similar sized butts on my old cooker. They both tested over 200 degrees when I pulled them off and coolered them. 3 hours later I pulled them and the one had a section of butt that simply didn't wanna pull. No worries because I know when I get it into the roaster and reheat it will fall apart. What I am saying is you can do everything right and still end up with a tough section. Over 200 degrees and coolered for 3 hours and it still was solid. That's just an abnormally lean section of meat.
-There is a feeling of zen when you have two cookers going at the same time. Kinda cool really.
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