Decided to cook a pork butt for the family to eat while watching the Daytona 500. Dry-brined a 6.5lb pork butt yesterday, and this morning at 7:40am, after rubbing it with my own blend of pork rub, put it on the PBC. I thought it would take upwards of 9hrs to cook, but i was surprised that it reached an internal temp of 203 deg by 2:50pm. In all, it was 7 hrs, 10 mins. I hung it with 2 hooks and added 2 chunks of applewood for additional smoke. It was fantastic! Here's the evidence...
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.
Very nice looking pork butt! The 3 car in victory lane once again! I watched more racing yesterday than I have in the last 15 years and I didn't tune in until the last 5 laps!
Great minds think a like, had me a few butts yesterday, yours looks awesome! What temp was your pbc cookin' at? My butts took twice as long as yours at 220* in a pellet pooper
It ran hotter than i thought it would. Here are the stats:
T0: meat = 43, PBC = 234
after 1 hr: meat = 71, PBC = 339
after 2 hrs: meat = 123, PBC = 326
after 3 hrs: meat = 150, PBC = 289
(then i went to church..., after coming back home)
after 5 hrs: meat = 185, PBC = 291
after 6 hrs: meat = 193, PBC = 251
(the temp in the PBC dropped down quickly into the low 220's so i cracked the lid - i didn't want to fire up the oven)
after 7 hrs: meat = 200, PBC = 331
10 minutes later, the meat was at 203 and off it came. I didn't record the final PBC temp.
after 5 hrs: meat = 185, PBC = 291
after 6 hrs: meat = 193, PBC = 251
(the temp in the PBC dropped down quickly into the low 220's so i cracked the lid - i didn't want to fire up the oven)
after 7 hrs: meat = 200, PBC = 331
That's an interesting temperature pattern. There was obviously enough fuel; the fire was getting starved not of fuel but of air. I wonder whether you'd have been able to get more even heating over the entire duration of the cook if you cracked the lower vent a tad more and foiled one of the rebar holes at the top.
That's a thought.... The bottom vent was open about 1/4 to 1/3 (hard to be exact). I've stopped messing with the bottom vent - sort of set it and forget it, but maybe I should try that more. I agree it was needing air.
Decided to cook a pork butt for the family to eat while watching the Daytona 500. Dry-brined a 6.5lb pork butt yesterday, and this morning at 7:40am, after rubbing it with my own blend of pork rub, put it on the PBC. I thought it would take upwards of 9hrs to cook, but i was surprised that it reached an internal temp of 203 deg by 2:50pm. In all, it was 7 hrs, 10 mins. I hung it with 2 hooks and added 2 chunks of applewood for additional smoke. It was fantastic! Here's the evidence...
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