Pork Butt on the PBC and our own little OBR
Part 1 - The Cook:
Started dry brining a 7.5lb pork butt Friday morning using a 3 layer approach I learned about from a friend and from Grillbillies BBQ (white/red/brown —> salt/heat/sweet). I used Heath Riles Everyday rub, Obie-Cue’s Gatorbreath and Butcher BBQ’s Honey rub. This morning I walked out in my flip flops onto the deck to 33F temps - great day for smoking meat! Used the 10/10/10 lighting method on the PBC. While that was going on, I daisy chained 4 hooks into the butt. Didn’t do a great job of it, but wanted to try the purist method first before resorting to the grate. It didn’t fall. COOL. 😎 Didn’t concern myself with temps much (averaged 285 I’d say), this is only my third cook on the PBC and my first longer one. I’m still observing the beast in its natural environment and noting its behaviors. Anyway, got it on at 7:30am. Just after noon it hit 170F and I was happy with the bark and wrapped it up. Finished it in the oven, which took another 90 min at which time it was 200F and probe tender (~6 hours cook time). After an hour hold, I dropped that bad boy on my new chopping block and set upon it with my Dexter cleavers. Made for some really yummy minced pork sammies. Tried a little Carolina Collision sauce for the first time - top seller at Grillbillies. Very tasty but a bit on the sweet side for me. Tossed some sweet horseradish pickles on my sandwich too - love those things! Overall really liked the flavor compared to prior ones done on my kettles, I could appreciate the drippings smoking back up and reflavoring the butt. Wife said it was her favorite one yet... Diggin’ the PBC!
Part 2 - Our Own OBR:
Now, knowing I was trying a new rub approach, and knowing I was going to hang a butt on a cooker that is new to me, and fully appreciating the potential pitfalls ahead, I hatched a plan... I wanted to do this, but a) who knows if I’ll produce something edible and b) if I do, we won’t come close to eating it all. So... I figured we could drive around with the kiddo and give some homeless folks a full belly for a night. Seemed like a win/win to me. My wife and daughter were excited and made oatmeal cookies this morning while I fussed with the pork butt. Then this afternoon we made a dozen minced pork sammies and wrapped them in foil - the pork was still warm - and put them into brown bags. My wife had picked up a big bag of apples for $3 so we tossed one of those into each bag as well, along with 2 cookies. And a napkin (daughter’s idea 👍ðŸ») Then we drove around to the intersections nearby where we typically have folks looking for help. We managed to get rid of 10 of the 12 brown bags - not bad! Best part was my daughter saying (more than once) "this is such a great idea!" It’s been a brutal, stressful, long week of work. This was a great way to get recentered and forget all that crap even if for a day. Certainly got more out of it than we gave.
Started dry brining a 7.5lb pork butt Friday morning using a 3 layer approach I learned about from a friend and from Grillbillies BBQ (white/red/brown —> salt/heat/sweet). I used Heath Riles Everyday rub, Obie-Cue’s Gatorbreath and Butcher BBQ’s Honey rub. This morning I walked out in my flip flops onto the deck to 33F temps - great day for smoking meat! Used the 10/10/10 lighting method on the PBC. While that was going on, I daisy chained 4 hooks into the butt. Didn’t do a great job of it, but wanted to try the purist method first before resorting to the grate. It didn’t fall. COOL. 😎 Didn’t concern myself with temps much (averaged 285 I’d say), this is only my third cook on the PBC and my first longer one. I’m still observing the beast in its natural environment and noting its behaviors. Anyway, got it on at 7:30am. Just after noon it hit 170F and I was happy with the bark and wrapped it up. Finished it in the oven, which took another 90 min at which time it was 200F and probe tender (~6 hours cook time). After an hour hold, I dropped that bad boy on my new chopping block and set upon it with my Dexter cleavers. Made for some really yummy minced pork sammies. Tried a little Carolina Collision sauce for the first time - top seller at Grillbillies. Very tasty but a bit on the sweet side for me. Tossed some sweet horseradish pickles on my sandwich too - love those things! Overall really liked the flavor compared to prior ones done on my kettles, I could appreciate the drippings smoking back up and reflavoring the butt. Wife said it was her favorite one yet... Diggin’ the PBC!
Part 2 - Our Own OBR:
Now, knowing I was trying a new rub approach, and knowing I was going to hang a butt on a cooker that is new to me, and fully appreciating the potential pitfalls ahead, I hatched a plan... I wanted to do this, but a) who knows if I’ll produce something edible and b) if I do, we won’t come close to eating it all. So... I figured we could drive around with the kiddo and give some homeless folks a full belly for a night. Seemed like a win/win to me. My wife and daughter were excited and made oatmeal cookies this morning while I fussed with the pork butt. Then this afternoon we made a dozen minced pork sammies and wrapped them in foil - the pork was still warm - and put them into brown bags. My wife had picked up a big bag of apples for $3 so we tossed one of those into each bag as well, along with 2 cookies. And a napkin (daughter’s idea 👍ðŸ») Then we drove around to the intersections nearby where we typically have folks looking for help. We managed to get rid of 10 of the 12 brown bags - not bad! Best part was my daughter saying (more than once) "this is such a great idea!" It’s been a brutal, stressful, long week of work. This was a great way to get recentered and forget all that crap even if for a day. Certainly got more out of it than we gave.
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