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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Pork butt on a PBC

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  • Top | #1

    Pork butt on a PBC

    Bought a 10.5 lb run-of-the-mill pork butt at Sam's Club. injected it with 1/2 cup KosmosQ Pork Injection and 2 TBS Moisture
    Magic dissolved in 16 oz of water, and salt brined it overnight.

    The next morning, I seasoned the butt with KosmoQ Hot Dirty Bird and Honey Killer Bee rubs, fired up the PBC, put in two fist sized chunks each of hickory and cherry, and hung the meat. Time was 0935. The pit temp was being controlled by a CyberQ Cloud set to 275°. As evidenced by the graph, it did a beautiful job and the only blips were from me spritzing the meat and finally pulling it to wrap. After 4 1/2 hours and an internal temp of 166° I wrapped the butt in foil and put it back into the cooker. The meat went into a minor stall and after 40 minutes or so, I decided that I'd better try to power though it because we had guests arriving at 1600 and we wanted to get dinner on by 1700. I reset the CyberQ to 300° and finished the cook at that temp. When internal temp got to 203°, I pulled the butt out of the cooker and let it rest for an hour in the kitchen. Total cook time was 6 hours 25 minutes.

    Our guests raved about the flavor, but I was a little disappointed. The last time I did pork butt, I'd used Meathead's Memphis Dust and I believe I much prefer that flavor to the rubs that I used. Please don't think for a minute that I'm putting down KosmosQ's rubs because I'm not, they're great. I think I would have done better to use one or the other instead of combining them. I believe the yellow coloration of the pulled pork is from the Honey Killer Bee rub. The other mistake I made, and it wasn't apparent when we ate dinner, but became glaringly obvious when I reheated the pork for lunch, was that the meat was way oversmoked. I should have used only 1 or 2 chunks of hardwood instead of 4. Oh well, won't make that mistake again.

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  • Top | #2
    Looks pretty good from here!


    • Top | #3
      It looks good. But one thing I would suggest you not do is spritz if you look at your pit temp the first time you temp did not get back up to temp for about 15 min. the second time about 10 min. If you use Meatheads recipe he does not spritz and in reality pork but does not need it. It does two things. Cools down the pit and cools down the pork.


      • Top | #4
        If your guests were satisfied, it was a successful cook. ') And I always think my cooks could have been better.


        • Top | #5
          Looks delicious


          • Top | #6
            The important thing is that your guests were pleased, AZ Fogey . I bet it tasted great, despite your misgivings. After all, we're all our own worst critics.

            I agree with mountainsmoker about the spritzing. The PBC generates a very moist environment on its own, so more moisture might be counterproductive. Plus it might wash off some of the rub as the bark is setting.

            And you're right, that might have been way too much wood. One or two (4 to 6 oz) pieces are more than enough for a 6 hour cook.

            I'm with you on the fact that MMD and pork is a match made in heaven. Hard to find a better rub, but we all keep experimenting. That's part of the fun of smoking.



            • Top | #7
              I use very little wood when cooking with the PBC. It tends to get overpowered by all of that grill smoke from the drippings hitting the fire.


              • Top | #8
                Great looking cook from here!

                As others have said, main change, aside from reducing the number of wood chunks based on your smoke preference, would be to eliminate spritzing altogether. Boston butts simply don't need it as they have such a high fat content. Plus it hurts the bark, cools things down (slowing the cook), and potentially in a PBC environment snuffs out some coals from the liquid dripping.

                I used to spritz many years ago - mostly with apple juice. It's just what I saw people doing online. Ribs, butts, etc. I've not done it in years, and think my BBQ results are better for it, among other things.


                • RustyHaines
                  RustyHaines commented
                  Editing a comment
                  +1 jfmorris and fzxdoc for not spritzing. IMO just not needed in the PBC for any cook.

              • Top | #9
                Thank you for all your comments. OK, no more spritzing pork butts on the PBC. Now that I think about it, almost all of the pitmasters on YouTube that recommend spritzing are cooking on stick burners which, I think, is a much drier environment.

                If you all wouldn't mind wading in here again, I watched Aaron Franklin cook pork butt for at least 8 hours at a steady 275° and I think the meat temped at 206°, and his piece of meat looked smaller than what I cooked. I know the PBC is a fast cooker, but I don't get why, cooking at that same steady temperature, it took an hour and half less cook time to reach the same internal temp.


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  pkadare , are your PBC and Traeger running at the same temps?

                  When I run my PBC at 275° and my WSCGC at 275°, the WSCGC powers through the stall faster, more often than not. I'm guessing it might be due to the drier environment in the Weber. You're seeing the opposite effect with your Traeger. Interesting.

                  Last edited by fzxdoc; August 13th, 2019, 02:55 PM.

                • Steve R.
                  Steve R. commented
                  Editing a comment
                  My hunch is the more humid environment of the PBC inhibits evaporation and speeds up the cook, sort of like wrapping. When I had a PBC, I did notice less bark formation than with my other cookers, so who knows.

                • jfmorris
                  jfmorris commented
                  Editing a comment
                  Stick burners are much drier, but even on my offset, I don't spritz butts. Just so much fat content that its self-basting. I don't think I've spritzed ribs or brisket in many years either...

              • Top | #10
                That looks really good Sir.
                I think MMD is a rub that's hard to match let alone beat imho.


                • Top | #11
                  Originally posted by AZ Fogey View Post

                  ...If you all wouldn't mind wading in here again, I watched Aaron Franklin cook pork butt for at least 8 hours at a steady 275° and I think the meat temped at 206°, and his piece of meat looked smaller than what I cooked. I know the PBC is a fast cooker, but I don't get why, cooking at that same steady temperature, it took an hour and half less cook time to reach the same internal temp.
                  Just to clarify, I'm assuming you mean that your cook was 1.5 hours shorter than Franklin's, since you noted a 6 hr. 35 min cook time for this PB.

                  Cook time for most smokers is based more on the thickness of the piece rather than the weight. Perhaps Franklin's piece was thicker in places.

                  Plus, did Franklin wrap the butt? Many folks (myself included) don't. Wrapping like you did usually shortens the cook time.

                  In addition, you amped your temp up to 300° the last hour or so of the cook, which also must have helped to shorten your cook time compared to Franklin's.



                  • mountainsmoker
                    mountainsmoker commented
                    Editing a comment
                    Agree every cooker cooks different and every piece of meat cooks different. Your meat may have been grocery store common hog meat, while, Franklin uses one of the heritage breeds. That is just one example of what could be different.

                • Top | #12
                  Thanks to all who responded. BBQ has way too many variables, and I keep trying to pigeonhole them, i.e., if x is this, then y will be that. BBQ just doesn't seem to work that way and I've got to get my head around that. Sometimes if x is this, then y will come out to be that, but don't count on it. Go with the flow. LOL.


                  • Top | #13
                    Originally posted by AZ Fogey View Post
                    Thanks to all who responded. BBQ has way too many variables, and I keep trying to pigeonhole them, i.e., if x is this, then y will be that. BBQ just doesn't seem to work that way and I've got to get my head around that. Sometimes if x is this, then y will come out to be that, but don't count on it. Go with the flow. LOL.
                    That's exactly it - its more art and less science. You cannot go by the old rules like "x hours/minutes per pound" and predict an exact cooking time. I know from experience with a given cooker, approximately how long a cook of a type of meat will take, but always plan for an extra 2 hours with butts and brisket, if I am on a schedule, as I would rather have the meat done and held in a cooler early, rather than have dinner late! Trust me - I've done that!

                    About the only things I know exact times on are ribs and chicken, mostly as I always buy the same size baby backs, and same size chickens, and those are shorter cooks.