Pork butt on a PBC

[RonB]

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

[mountainsmoker]

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.

[klflowers]

Looks pretty good from here!

[AZ Fogey]

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.