I think I'm going to try for my first (second ever) pork button the PBC. I've got an 8 lb one in the freezer that I'll start defrosting Monday night for a Saturday morning cook.
My goal is to keep this simple and straightforward. I plan to trim the roast up, if needed. If the fat cap seems too big, I'll trim it down to 1/4" or so. I'll then use a thin layer of yellow mustard (just because its viscous and easy to work with) on the roast, followed by a moderately heavy dusting of Malcom Reed's Hot Rub.
At the moment, I plan on hanging it, double-hooked on each side of the roast.
Given the moist environment of the PBC, I don't plan on spritzing it. Let me know if I should. I'm going to endeavor to keep my PBC temps below 350. After about two hours and every hour thereafter, I'll check the bark. Once the bark is where I want it....dark, but still red, not meteoritic like my first one was, I'll double-wrap the butt in pink butcher's paper and place it back in the PBC on the grate.
From there, it is just a matter of time until it gets to 203-205. The longest cook I've ever done on the PBC was six hours. Judging from my first pork butt (Weber Kettle), this will take eight hours, perhaps more. It will be interesting to see if the coals hold out.
Once it reaches 203-205, I'll take it off and wrap it in a towel and place it in a cooler for 30-45 minutes. (Let me know if this is took short, too long, or unnecessary.)
I'm also not sure what I'm going to do with meat. I've got leftovers already planned -- tacos, pizza. I may just do pulled pork sandwiches, for the first night.
My goal is to keep this simple and straightforward. I plan to trim the roast up, if needed. If the fat cap seems too big, I'll trim it down to 1/4" or so. I'll then use a thin layer of yellow mustard (just because its viscous and easy to work with) on the roast, followed by a moderately heavy dusting of Malcom Reed's Hot Rub.
At the moment, I plan on hanging it, double-hooked on each side of the roast.
Given the moist environment of the PBC, I don't plan on spritzing it. Let me know if I should. I'm going to endeavor to keep my PBC temps below 350. After about two hours and every hour thereafter, I'll check the bark. Once the bark is where I want it....dark, but still red, not meteoritic like my first one was, I'll double-wrap the butt in pink butcher's paper and place it back in the PBC on the grate.
From there, it is just a matter of time until it gets to 203-205. The longest cook I've ever done on the PBC was six hours. Judging from my first pork butt (Weber Kettle), this will take eight hours, perhaps more. It will be interesting to see if the coals hold out.
Once it reaches 203-205, I'll take it off and wrap it in a towel and place it in a cooler for 30-45 minutes. (Let me know if this is took short, too long, or unnecessary.)
I'm also not sure what I'm going to do with meat. I've got leftovers already planned -- tacos, pizza. I may just do pulled pork sandwiches, for the first night.
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