Was wanting brisket this weekend, but found boston butts on sale at HEB for 97 cents/LB, so menu changed to pulled pork. Dry-brined it on Thursday night.... added Memphis Dust this morning and hung it in the PBC. Had trouble maintaining a temp early on. (chimney start, with 40 briquetts of B&B briquettes) Eventually, cracked the lid and let it get to 300+ and things leveled back down to 250 for a good while, but now starting to drift down. I wonder if it is stall related...
Also through a rack of Spare ribs in as well for the daughter (her favorite).
Gonna let this cook through the stall with no wrapping.
Yeah I think it's the stall. Just let it run. Make sure to take that butt off the hooks before it gets much above 170 or you risk it falling off the hooks.
If it gets much lower you can crack the lid slightly until temps come back up.
Pulled off at 170 internal.... onto the grate now....
Overcooked my ribs. Good thing I double hooked them (like a brisket hang). Wasn't the best rack of spares, kinda on the small side, so I misjudged cook time big time. Still tasty, but a little too fall off the bone tender.
Looking at your chart, the temp didn't get quite hot enough in the beginning suggesting too few lit coals, usually that means a day of fighting temps. Looks good though for sure.
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All done and resting now. Hit another stall it seemed at 195. Just sat there forever it felt like. Cracked the lid to push it to 203 finally. Cook took a lot longer than anticipated, next time will try splitting it into two. Once the I got past initial temp problems, the PBC performed like a champ... multiple hours of 275 +/- without me doing anything.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Koy S, I hope you have some photos as you tore into that PB. It looks amazing!
I agree with John that your initial smoker temp should have been higher for a more steady cook. I take it up to 400 or so at the beginning. It settles in around 270-280 usually.
And FWIW, I've done 7.5 lb PBs and 3 lb PBs on my PBC and they both took about the same amount of time (about 10 hours) with an ave PBC temp of 270. On my last PB cook, the coals died at 8 hours (meat was 190 internal) so I finished the PB up in a 225 deg F oven. It still had amazing bark and awesome taste. I use Meathead's recipe (and rub) for PB all the way. That guy sure knows his flavor profiles. Just sayin'.
Kathryn,
Here is the pull pic. Had great bark and smoke ring. I used the Memphis dust as well, great stuff. I got almost 12 hours out of one load of coals. Served this up on some sourdough buns... so good. Now what to have for lunch with these left overs? Might be nacho time.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Ohmigosh, KoyS, that looks so beautiful! With a cook like that, the PBC just might get the Pork Butt Whisperer title to add to the Chicken Whisperer title that Ernest has already bestowed on it.
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