pork butt on the PBC

[Bob's BBQ]

Has anyone done a shoulder on the PBC without wrapping it? I was wondering about how long it would take to get to 203 and if it would hold enough charcoal to get through the cook.

​Thanks,
Bob

[Jerod Broussard]

Be close with Kingsford. Most mine go all the way but I use B & B briquettes and cook 3 at a time. Lots of humidity with those cooks. Reloading isn't hard and it doesn't take a lot to keep it going.

Running 250 and not dropping during the stall, 10 hours is reasonable for a 5-7 pound butt, and some get done in 8 if I wrap due to plenty bark.

Sometimes I'll watch the pit temp, when it drops (meaning the stall has arrived) I'll crack the lid and jack her up over 300. Sets an awesome bark and obviously speeds things up.

[Bob's BBQ]

Thanks for the advice Jerod. The bark is the reason I wanted to try it. Wrapped come out good, but the bark I get on my other smoker is awesome. I'll be giving it a try. Is there a certain temp you watch for to add fuel or do you just keep an eye on it?

[Jerod Broussard]

You should get close to 7-8 hours on one basket.

[Bob's BBQ]

Thanks Jerod - I'll let you know how it goes.

[Bob's BBQ]

Hey Jerod - Used your advice and it worked great. Cracked the lid and powered through the stall. Took about 12 hours - cooked overnight, temp got down to about 18 degrees here last night.

[Jerod Broussard]

Wow, lowest I cooked was the 20's and it definitely extended the cook time a bit.

[Bob's BBQ]

I will never wrap on my PBC again. The bark with this method is super. May do a brisket the same way.