I couldn't let another day go by without getting a Pork Butt into the PBC. I've been dancing around weekly on-off burn county-wide burn bans this Fall. I finally made it through the window of opportunity.
I dry brined the Chairman's Reserve "Prime" bone-in PB with table salt then heavily sprinkled it with salt-free MMD with MSG added. It lounged around, uncovered, in the fridge overnight. Next morning I used B&B briquettes lit with a chimney full of KBB to which I added two largish chunks of hickory. A snappy cook followed. What a pleasant day with a yummy result.
Since the fire burned for over 12 hours at 290°, I threw on a few hot Italian sausages after the PB was removed to cambro for a couple of hours.
Finally, suppertime!
My husband said, after cleaning his plate, "I'm sad that I'm not able to eat any more of this." I assured him there was plenty for leftovers.
I always worry that he'll get heartburn if he overeats, but it was a heartburn-free night, despite the key lime pie he tucked into after supper. Yay!
This was the first time in all the years I've been smoking that I did not split a PB that is 8-9lbs, and did not start it in the PBC on hooks. I cooked it on the grate, unwrapped, until it was done.
It smoked in the same amount of time (if not a little less for some) as the split PB cooks I've done: 7 hours at 290° with a 2 hour faux cambro to follow. And there was plenty of bark. It was so easy peasy, not having to wrestle the raw pork butt, looking for advantageous places to slice as I whittle one in two. I may do this again in my ongoing quest for simpler approaches.
Kathryn
I dry brined the Chairman's Reserve "Prime" bone-in PB with table salt then heavily sprinkled it with salt-free MMD with MSG added. It lounged around, uncovered, in the fridge overnight. Next morning I used B&B briquettes lit with a chimney full of KBB to which I added two largish chunks of hickory. A snappy cook followed. What a pleasant day with a yummy result.
Since the fire burned for over 12 hours at 290°, I threw on a few hot Italian sausages after the PB was removed to cambro for a couple of hours.
Finally, suppertime!
My husband said, after cleaning his plate, "I'm sad that I'm not able to eat any more of this." I assured him there was plenty for leftovers.
I always worry that he'll get heartburn if he overeats, but it was a heartburn-free night, despite the key lime pie he tucked into after supper. Yay!
This was the first time in all the years I've been smoking that I did not split a PB that is 8-9lbs, and did not start it in the PBC on hooks. I cooked it on the grate, unwrapped, until it was done.
It smoked in the same amount of time (if not a little less for some) as the split PB cooks I've done: 7 hours at 290° with a 2 hour faux cambro to follow. And there was plenty of bark. It was so easy peasy, not having to wrestle the raw pork butt, looking for advantageous places to slice as I whittle one in two. I may do this again in my ongoing quest for simpler approaches.
Kathryn
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