Pork butt in the PBC right now

[DennyWoo]

I've got a 9 pound bone in pork butt going in the PBC. 5 hours in, and the PBC is chugging along as usual. About 145 internal right now, so it's got a ways to go. Doing this up early for Monday so I can sleep in.

[DaveD]

I'm sure I speak for all of us when I say, we'd love to see some photos

[DennyWoo]

I will post the finished product if I don't get too excited when it's done. 😂

[Michael_in_TX]

Love pork butt on my PBC.

[rlozinak]

I just love pulled pork

[DennyWoo]

Just shy of 8 hours. Reading 165 internal. Has good color, so into a pan and cover tight with foil till probe tender. Don't normally wrap butts or foil pan them, BUT I'm pulling this tonight and not serving till Monday so I want to keep some natural juices for the reheating just in case.

[bbqLuv]

Glad to see a picture, so it is happing.

[HawkerXP]

I'll add a little apple juice before wrapping.

PBC, PBC, PBC!

[DennyWoo]

194 internal after 2 hours in the foil pan. About 10 hours total. Probing like butter. Gonna let it rest for about an hour, maybe two, and then get the claws out.

[DennyWoo]

So, this butt turned out stupid good. I almost never wrap butts, and I don't think I have ever foil panned a butt. That said, I may be a convert of the foil pan finish. The bark held up amazingly well, and it was the moist best butt I think I have ever made. And the pan juices are like liquid gold.

[Jessterr]

Outstanding! A couple weeks ago I did a first foil pan finish myself (but on the WSCG instead of the PBC) and it came out great as well. Much easier technique than wrapping, the bark was better, and it’s a very easy and mess-free way of collecting the juices to pour over the pulled meat, as you’ve said. I’m sold on it, don’t think I’ll be wrapping any more butts going forward.

[fzxdoc]

You did an amazing job. That PB is perfect.

Kathryn

[MsTwiggy]

Thats lookin' real good!! 🔥🔥🔥🔥🔥🐿🔥🐿