The cure requires the PBC skewers. Just push the skewer through the chuck or butt lengthwise so the bottom is resting on the bar. Then hook and hang. The T-bar at the bottom prevents the meat from falling into the fire. I didn't think to take pics before hanging the chuck and butt I put in earlier today. Maybe when they are done.....
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Pork butt or chuck roast falling off the hooks? I've got a cure for that....
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I was tempted to do this on the last pork butt I did but opted to just put it on the grate instead. I assume you tie the roast. Do you hang it all the way, or still move it to the grate towards the end?
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I did not truss the chuck. At one point the sides of both cuts that were facing toward the outside hadn't developed bark yet but the insides had, so I rotated them and when they had full bark and I was going to wrap and go to the grate they were done. About 5 hours total before cambro and the chuck (haven't pulled the pork yet) was tender and moist.
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Club Member
- Mar 2016
- 218
- Everett, WA
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I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.
I'm on a mission to visit every brewery in WA!
I use the same technique when I cook pork belly. Suppose you could use two skewers in the same roast, then offset the t-bar ends to give it an even more stable base.
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