The PBC pork butt

[ssandy_561]

4.5 lb bone in pork butt tied, salt and peppered & hooked getting ready to hang

[ssandy_561]

Decided today to just let the PBC do its thing. Going with no temp monitoring since rain might come thru in a couple of hours.

[Skelly]

Have fun. I cooked a little chicken and some rib tips yesterday just because I was bored. Gonna run 2 racks and a butt through the PBC tomorrow to feed a few people. I didn't monitor my temps yesterday, just spot checked the chicken to make sure it was done before pulling it. For some stupid reason I cut the tips up instead of leaving it in 1 piece, so I didn't even get a bend test out of that... Not half bad though.

[ssandy_561]

1 hour and 20 minutes in 126 degrees

[Spinaker]

Very nice!! Keep the sucker hooked up!!

[EdF]

Looking happy!

[ssandy_561]

160 time to wrap

[ssandy_561]

Took off of the PBC at 203 degrees. Put in the oven that was set to 170 degrees (lowest I could set it) to hold for an hour. Yummyness resulted.

[ssandy_561]

Pulled so easy

[ssandy_561]

Served with some Velveta shells and cheese

[fuzzydaddy]

That's my kind of plate! Frank's red hot on mac/cheese sounds good to me and that's some juicy looking pork.

[ssandy_561]

Just served the pork as is. Spooned a bit of the juice that was in the foil over top and that was it.

[treesmacker]

Yep, Velveta - and your cook together = heaven!

[fzxdoc]

Very nice. Sounds like a great PBC weekend for you.

Kathryn

[ssandy_561]

Hand shredded what was left over. Now I'll just have to decide what to do with it on Wednesday. Sweet Baby Ray Sliders or pork tacos with onions, cilantro and lime.