Boston butt of course on the PBC.

[ReDDoG]

I know im mad with myself for not doing the picture thing we all do here.Crazy around my house and got too busy during this cook.Anyhoo,9lb Boston butt trimmed more than normal as far as the fatcap on the bottom and trimming down by the top that angles towards the blade bone.It wasnt seperated still one piece.Also i finally trimmed away the money muscle just to the point of cutting it off.

I injected with a mix of apple juice-apple cider vinegar-light brown sugar.(1/3 of each).Full basket of kingsford(on sale)using real apple wood chunks and i mean chunks.I started my cook at 1030 est time hit the stall around 230(170INT) Foiled it tight along with my Thermoworks Smoke she hit 203 2 hrs later. Rested for 2 hrs using 3 towels and the oven,the blade bone pulled away clean.The MM was over cooked.Thinking it was too exposed away for the butt and over cooked.Overall i give the PBC a A the cook a B-.

Honestly we have a ton of great pork,im really over thinking and over judging myself.Wifey and son loved it.1 thing i think i will do from now on as far as the pork,After the rub process i mixed and actually rubbed in 1/4 pure sugar along with 1/4 brown sugar.I finally have the crusty bark im always hunting,even after the foil wrap.

Its really the first cook on the PBC i didnt use my Thermoworks Smoke from the start on pit temp and food temp until 4 hrs in.Im starting to atleast on long cooks like this chill and follow my steps and wait.Then probe temp it.

Anyway i hope this helps in your next cook as we all know---Your PBC and mine dont always cook the same but we always get good results if done right.Thanks

[mountainsmoker]

Let me help you on your pork butt. There is no reason to inject it. Second there is no reason to wrap it, even Meathead doesn't do it at home. If you do wrap never use foil.

Our expert on the PBC will probably check in here shortly

[Jerod Broussard]

I've wrapped plenty pork butts in foil with no problems. It actually helps in the PBC so all those drippings don't go down below. I've been able to hang most the whole way without wrapping, but occasionally I get a pain in the....wait for it....butt.

I prefer to dry brine for 2-3 days over injecting, but I injected while testing out the Bronco Drum Smoker. Resounding success.

Plenty ways to whip up a butt.

[Huskee]

My momma knew a couple ways to whip a butt.

[Jerod Broussard]

@Huskee

https://m.youtube.com/watch?v=080gcffKTEk

[HawkerXP]

I just did a 10lb butt on the PBC, I try to do a two dry brine but only got one day on this one. I have never injected a butt. I don't go crazy trimming, maybe just some on the fatty side to get it about <1/8 of an inch. I tie it up (afraid it will break free of hooks) put my rub on first thing and back into the fridge. I like to let it get through the stall, 170-180*ish, put in foil pan with a little liquid of choice (apple juice and apple cider vinegar this time) and cover with foil. I put in oven at this point with a temp probe to monitor. Yum. PBC is a great with big old hunks of meat.

[Dadof3Illinois]

I just did 2-8lb butts this past Saturday. I let one ride until finished at 195 and foil wrapped the other at 170 and took it out at 195. Everyone liked the foil wrapped better. It still had plenty of bark and was extremely moist. So from now on if I'm doing pulled pork I'll wrap but if I want sliced it will stay naked. Everyone's tastes are different so just find what works best for you. That's what makes this hobby so much fun.

[Huskee]

I always wrap mine, after the stall, and I use foil. I guess I need to learn a thing or two before I decide to keep this job since I am not supposed to wrap or wrap with foil

I too aggressively trim mine, plenty of fat in the middle I don't need any extra on the outside, I will even dig in with the knife and hack out bands of fat. Anything 6 or 7 lbs+ I will cut in half too. Might be worth a shot if you're ever up for experimenting. Extra surface areas for smoke and rub and bark!

[Vangild92]

I just did an 8# on the PBC yesterday. Turned out great. I put it on before I went to work at 8am, and came home at 5pm to see it was at 210. No wrapping or worries about temp. Very juicy and the bark was awesome. I dry brined overnight and added Costco’s rib rub. I Used Kingsford blue

[TheGrip33]

Looks like I'm the third guy from Michigan that did a pork shoulder in the PBC yesterday and decided to tell the world about it. Mine was a 10 pounder. Started around 9am. By 2 pm I saw meat temps holding steady at 160° so I wrapped in foil and it took about two more hours to hit 200°. Then finally a 2 hour rest on my counter top.

Went good for my first time! The thing just came out so moist, flavorful and delicious. Not sure if the bark is supposed to be hard and crunchy? Mine was a little soggy tbh but still good after I shredded it all up.

Oh ya....I tossed in a few chuncks of cherry and buried em in coals from the hit go.

Rub was salt pepper garlic paprika.

[Huskee]

Hard & crunchy bark = don't wrap. Take it all the way to 195-200. Might take 14, 16 or 18 hrs though depending which cooker and which cook temp.
Medium bark, plentiful but neither too hard nor too soggy= wrap after the stall, at about 180.
Soft mild bark, wrap at the start of the stall, 150-160.

[TheGrip33]

Much appreciated