For my second cook on my PBC I went with a couple of pork butts, both around 7 lbs.
Dry brined for about 14 hours. Then Meatheads Memphis Dust rub.
Modified my last lightning technique and did a 10/10/10 this time. On top of that I kept the heavy rocks on the lid for a good seal. Intial peak temp was 360 then settled down to 270 and stayed there the entire cook. Used apple wood as well for a little extra smoke and flavor. Looks like Im getting my lighting and temps dialed in.
Meat was hung by 11 am and stalled at 175 degrees around 3. I wrapped in foil with a little apple juice and back in the PBC, it hit the magical 205 mark at 5 pm.
Let it rest for about 20 min then shredded it up. It was super moist and had amazing flavor. Even got my smoke ring this go around. And the most important part is the family and friends all loved it.
Dry brined for about 14 hours. Then Meatheads Memphis Dust rub.
Modified my last lightning technique and did a 10/10/10 this time. On top of that I kept the heavy rocks on the lid for a good seal. Intial peak temp was 360 then settled down to 270 and stayed there the entire cook. Used apple wood as well for a little extra smoke and flavor. Looks like Im getting my lighting and temps dialed in.
Meat was hung by 11 am and stalled at 175 degrees around 3. I wrapped in foil with a little apple juice and back in the PBC, it hit the magical 205 mark at 5 pm.
Let it rest for about 20 min then shredded it up. It was super moist and had amazing flavor. Even got my smoke ring this go around. And the most important part is the family and friends all loved it.
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