This is my first post on this illustrious forum. Got my PBC for Christmas. So far, i've smoked St. Louis style ribs and a whole pork loin. First attempt at ribs was so-so, but the 2nd attempt was fantastic as was the pork loin. Today however, i'm attempting a 9.7 lb pork butt (since i'm a furloughed NASA civil servant - i have nothing better to do...). Dry-brined the butt last night, and rubbed my own blend of pork rub this morning). Using Kingsford blue with 3 small chunks of oak from a rum barrel for additional smoke. Since i having nothing but time, I'm gonna attempt to do the butt without wrapping. i've read the forums and decided to daisy-chain the hooks. The butt went in the PBC @ 7:48am this morning. I'll let you know how it goes... 
-
-
Welcome to The Pit Mike. I'm sorry that you are out of work. Hopefully it won't last too long. I am biting my tongue trying to stay non-political. Yer butt is looking good - err - yer pork butt.
-
miked, Glad to See Your Postâ€¼ï¸ Sorry to Here about Your Hopefully Short Furloughâ—ï¸ I have a Brother Who's a Civilian Engineer at the Air Force Base at Cheyenne WO, I haven't talked to Him So I Don't Know If
He's an Inny or an Outtyâ“â“ Regards Your PBC Pork Butt Smoke, I Can't Help Youâ—ï¸ But From What I See It Appears You You Have the Job Well In Handâ“ I Suggest You Study All Posts Byfzxdoc ,
"She's the Queen Bee" on the PBCâ—ï¸ IMHOP‼ï¸
From a Backyard Cremator in Fargo ND, DanLast edited by Danjohnston949; January 22, 2018, 08:26 AM.Comment
-
I see you are pre-smoking it in the lower picture.
Get a good book and relax!Comment
-
Welcome miked! That pork butt is gonna rock! Keep us updated! Thanks for your civil service brother. Can't think of a better way to spend your furlough time!Last edited by Mudkat; January 22, 2018, 08:31 AM.Comment
-
Good use of your furlough. Just keep in mind that once you get through the stall the meat is going to start to get very tender. When you get into the 170 range I recommend moving the meat to the grate. You don't want it tearing off the hooks and falling into the coals (it's happened to me more than once).Comment
-
-
Welcome from Minnesota. Good luck with that butt!Comment
-
Ok - here's an update. After 6 hrs, 37 minutes, the internal pork butt temp reached 170 deg F. So, given the advice received, i moved the pork butt over to the grill grate. i didn't add any coals or wood at this point. The temp was hovering between 205 - 270 deg F. Its a bit higher now (since i had the lid off for a couple of minutes), but i expect it will go down. This is what it looked like before i put the rods backs in and closed the lid again...
Comment
-
correction - between 250 - 270
Comment
-
Back to work tomorrow, until Feb 8th...... PBC turns out some awesome stuff!!Last edited by Jerod Broussard; January 22, 2018, 01:56 PM. -
Keep You Eye on The Thermometer If It Plateaus I Would Try to Raise the Temp if Possibleâ—ï¸ I Normally Spritz a Little Vinegar, Apple Juice, Garlic Juice, Worsteshire Sauce and â“â“â“ Mixture on the Butt and Raise the Temp to +- 375* F, You Won't Need More Smokeâ—ï¸ No 20 Hr Cooks for This Old Buckâ—ï¸ I often Finish a Pork Butt in The Oven, in a Weber Roast Rack Tented With Aluminum Foilâ—ï¸ Dan
-
-
It's looking really good so far. Looking forward to seeing it when it's complete.Comment
-
Hey you do have a nice looking "butt"!!! Can't wait for finished photo's.Comment
-
Looking good!!Comment
-
Looks great, nice job! 👍ðŸ»Comment
-
Lookin Good, amigo!
Ya got this nailed!
Comment
Comment