First overnight cook with the Pit Barrel Cooker and it's 25 degrees outside - NEED SUGGESTIONS PLEASE

[TJenks048]

First time I've ever attempted this with something that has the potential to go out (yes in my past, ignorant days i was guilty of having an electric smoker lol). So the temperature is gonna get down to around 25 degrees tonight, and I'm doing a 9 pound Boston butt. Suggestions would be amazing!!!!!

[xaugievike]

well - my first suggestion is to make sure you've got a thermometer that will wake you up if your temps drop to a level that may indicate your fire is burning out.

[xaugievike]

welcome to the pit, BTW

[TJenks048]

Yeah I wish I had one, but unfortunately I don't. But I'm sure there's gotta be a tried and true way to do this without the worry of burning out.

[Ahumadora]

When do you need it cooked by? Get up early and blast it at 325f till it is done. Stay in bed where it is warm.

[TJenks048]

Getting up early and doing it is not an option.

[smn1285]

An 8lb butt should have no problem cooking to completion, without the coals going out, on a full basket running around 250-275 or so. BUT, I would still set an alarm to wake you up to check it like 5 hours after you put it on tho since you have no temp alarms, just to see what’s happening. So that way you don’t wake up to a wild surprise.

[_Tony]

I'd guess that butt would only take about 6 hrs give or take, I just did 2 myself and they were 5 - 6 hrs every time. So it may not be that much of an over night issue. I did notice on my first one in the same temps as you, i did need to put a little more coals in to finish it off. I would wrap it when you get your nice bark around 165 and put it in a tin foil pan and cook till done. Id invest in a wireless alarm or something too when ever you can

[HawkerXP]

PBC cooks faster. I never had to do an over night cook unless you want pulled pork or brisket for breakfast. I get up early if need be.

[Mudkat]

I want pork for breakfast! 😎

[Mr. Bones]

Mudkat

I want pork for breakfast! 😎

Me too, Brother! Best way to start yer day!

[gcdmd]

Me, too! Me, too!

I serve pulled pork regularly for breakfast at church. The last time I did it I was told by one of the older parishioners that it was the best meat she ever tasted.

[Mudkat]

Tried an true without a themometer would be the butta test. When you can insert a cake tester into the butt and it goes in like a knife in butta your good to go. My last 9 lb (before trim) took about 12 hrs on an UDS. Ran at 260 for awhile, the 235 - 245 for most of the cook. Read the PBC posts here:

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker

fzxdoc has a lot of info there. Good luck and enjoy!

[TJenks048]

I wasn't completely clear when I said that I didn't have a thermometer like that. I do not have one like xaugievike described with a low temperature alarm. I do have one with an alarm for the meat. But the "oven" setting only shows the temperature, so i can't set up an alarm for it.

[Nuke em]

If ya go to Walmart they sell cheap probe thermometers in the kitchen utensil sections (10-15 bucks). I bought a few of them years back before discovering this site. For an emergency they are okay but most definitely get a good solid one when your able to.
They will be in the ball park but not finely tuned as you want. I use to stick 1 probe with paper clips where the probe would hold inside the chamber and another unit to check temps. Also probe tender is what your looking for.

https://www.walmart.com/search/?query=digital%20kitchen%20thermometer&typeahead=kitchen%20ther

[jecucolo]

Check out this page https://pitmaster.amazingribs.com/fo...ts-if-possible

has lots of info.

[xaugievike]

How'd it go?

[LA Pork Butt]

This may be late, but here is a work around suggestion. Take it to an internal Of 140. Some where I read that it quits taking on smoke at 140. Then finish cooking it in your oven. That should get you some sleep. I like to wrap them in double foil after they finish and leave them in a faux cambro for 2 to 4 hours before serving.

[Spinaker]

Once it gets into the 20's or below, I wrap my PBC in a welding blanket. It really does make a big difference with keeping the barrel warm. I find that it runs more efficiently and the temps stay very steady at around 275 F.
The blankets are not cheap, but it certainly makes those cold weather cooks go much smoother, and the cost is worth it, IMHO.

My first generation PBC is quite a bit thinner walled than my 2nd gen PBC. I find that the 2nd gen PBC holds temp better in colder weather. They both work fine, but I would give the edge to the 2nd gen when cooking in cold weather.

[King24arthur]

If I could make one suggestion as well (if it’s too late then use for future smokes)...when you wrap, wrap by color of meat (not temp). Longer you wait, the better the bark. Also, I Personally do NOT use foil. Using foil is definitely not wrong because wrapping at the stall OBVIOUSLY works, but use a butcher paper wrap. Heat and smoke will escape this keeping the integrity of your bark, keeping it black and crispy. Foil will hold in the heat and steam your bark and make it soft and grainy. Again, this is NOT a problem, but to me...the bark is one of the best part of the bbq experience.

[fzxdoc]

How did the pork butt cook turn out, TJenks048 ?

I've had the PBC for a few years now and have done tons of cooks on it. I've never had to do a cook overnight, especially a pork butt. The PBC usually likes to stay in the 250 to 290° range, so your PB should have taken maybe 9 hours or less? Just guessing, since cook time depends a lot on the PBC temperature and the thickness of the meat. If you cut that 9 pounder in half, you'll have more surface area for the bark to form and, again depending on the thickness of the hunk, you may shorten the cooking time.

Just a couple of thoughts...

Kathryn