First pork butts on the PBC

[NorthOfTheBorder]

So here is a run down

Dry Brined for 24 hrs

Started the Kingsford Pro briquettes this morning just after 7am

Rubbed the butts with MMD, Was able to hang them with the grate under still as a back up as I wasn't going to wrap them, and wasn't going to feed the fire gods today!

Temp of the pit stayed 275ish for about the first 5 hrs then it started to drop so I started playing the crack the lid game for the rest of the cook. Kinda a pain but not too bad had one channel of my Mavrick ET-735 letting me know when to reset the lid and when I needed to crack it again.
First butt finish at 7hr 51min, Second 8hr 54min, the last two both the sides with the bone was 9hr 18min and the last stubborn one came off at 9hr 58min

Let the pit go until it dropped under 225 and that was a total burn time of 11hr 11min. don't know if my OCD loading job is what made this time or if just dumping would hit about the same, this was the longest cook I've done with it so far.

Butts rested for 1-3hrs wrapped in a cooler before pulling

Made up some KC sauce to put i=on them and for the table

My Wife said this might have been one of my best pulled pork yet, i'll have to do a side by side one of these times to know for sure.

As much as this was a way faster cook it definitely needed more babysitting compared to my BWS Chubby. With that I load it up before bed, Reload fuel and water in morning, move the racks around at the same time and then just let it ride until done usually between 13-16 hrs.

All in all very happy with what Iv'e been turning out in the PBC since i picked it up can't wait to see what else iv'e got for it.

Thoughts of maybe getting a FIreboard to steady out the temp, but not really needed yet so can't justify another toy at the moment.

Cheers

[Jerod Broussard]

I installed a VENTA in the lid. Eliminated the need for constant lid tinkering. Vector Engineered Northward Temperature Apparatus.

[fzxdoc]

What a nice job! I love to see a fully loaded PBC do it's thing.

I've often heard that OCD stacking will make the cook burn longer, and Professional is supposed to give a hotter burn with less ash than KBB, according to Kingsford. With my cookers, Professional does not burn as long as Original, so you really did well with it. Congrats.

Kathryn

[70monte]

I almost did a recent pork butt on the PBC and then decided not to. One reason is because on one of my recent longer cooks, I had the fire go out because of ash buildup that blocked the flow of air. I do use the ash pan. I may try it at some point.