thinking of doing a large Boston Butt overnight. Put in on around 11 pm, pull it at 7 the next morning. Has anyone done so successfully? I'm thinking I would not wrap at all. I'm worried it will over smoke in the PBC bc the juices drips in the coals. Any guidance is appreciated!
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No oversmoke, but with overnight temps dropping as well as humidity rising, you could have a serious temp drop. -
The concern I would have is it being over cooked. It could be done by the 6th hr. The coals should last 8+ hrs. Check out Spinaker 's post on this post https://pitmaster.amazingribs.com/fo...ature-too-high . That might help.Comment
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I agree with over cooking. I did a 13lb packer last week at 265. Never wrapped and was done in 10hrs. Had I gone 225 it would have stalled and probably taken 14-15hrs. Temp is your friend/enemy here.Comment
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I would make sure you have a good chunk of coals burning hot, when you start your cook. You will not have to worry about over smoking the meat. But make sure that you hook the meat in a daisy-chain fashion. So the hooks do not pull out once it get to those higher internal temps and the meat begins to break down.
I did an overnight cook last weekend, in the PBC. It went fine, but you need make sure, as Jerod mentioned above, that you are watching the temp drops as ambient air temps drop and humidity increases. You may have to adjust your bottom damper to keep the temps up. One trick that I do is take a heavy duty piece of paper, like the paper from the bag of Kingsford, take that paper and put it on the rim of the barrel and put the lid back on this will create a little bit of leaking. This will help bump those temps up, just a little. You only need about a 1x1" piece.
I would also make sure that you are using a remote thermometer to monitor your temps while you are sleeping. The PBC will run fine, for the most part. But it is always key to have backups to let you know if things are not going as planned.Comment
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I've had my PBC for a few years now and have never done an overnight cook. Meats cook much faster in the PBC, so I don't have the need. I guess if I wanted pulled pork for breakfast, there would be an incentive.
I am just wondering, McEDaddy if you're intending on starving the coals of oxygen to force the PBC temperature down to the 225°F range. I did that once for a brisket and didn't enjoy it. The PBC was not happy, and when my PBC is not happy, neither am I.
The brisket turned out OK, but was certainly no better than all of the ones that I have cooked at 275° F with my PBC happily perking along at its sweet spot temperature.
As far as the PB going unwrapped the whole time, that's the only way I make them. They're never oversmoked. Plus, there is lots of delicious pig candy in that bark!
Personally, I think a cook like this deserves an OCD arrangement of the coals. Ask Spinaker for an explanation.
KathrynComment
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Yeah. With the Spinaker OCD method I've gotten up to 12 hours cooking time - WAY longer than anything I've ever cooked on the PBC.. Last time I did this I did a 13 pound packer, and when it was done I threw on some St. Louis style ribs (two racks) and cooked those just because I could. Nutty.
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Depends on how thick it is and what your PBC cruising temperature is, McEDaddy. Anywhere from 7 to 9 hours. See this list for cook times for various weights of pork butts: https://pitmaster.amazingribs.com/fo...ts-if-possible .
KathrynComment
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