Ok, I have cooked pork butts before on the PBC but its been a while so I am asking fellow PBC owners, or those who are familiar with its cook traits, to comment on my timing for my Labor Day cook.
Planning to eat around 6PM on Sunday night. Butt was thawed yesterday and last night and is waiting in the fridge now (its Friday morning now). Planning to brine it Saturday morning and returning to the fridge. It weighs approximately 7 to 7.5 lbs. Bone out.
My thoughts are to brine it for approx. 24 hours. Wondering if it might be better to brine late today for a total of say a day and a half???
Will apply rub early Sunday morning while the PBC gets up to temp. Thinking I will light the PBC around 6AM and try to have it on the cooker by 6:30. Thinking it will need approx 8 to 9 hours in the cooker, to be followed by a two to three hour rest in faux cambro. That would have it ready to pull by approx 6PM.
Also, I have always done Texas crutch in foil to hurry things along but my bark has never been what I would like so I am thinking I would like to do this one all the way to probe tender around 205F or so and no crutch. I know this will impact my time. So, what do you think of my time estimates? Will I have to start earlier to avoid the crutch? Even if I do crutch, what do you think of my time estimates? And if I end up crutching, at what temp do you think bark will be set? I definitely want bark to set prior to crutching.
Also, I have read several posts where the butt was halved to speed cooking and to increase bark. If I do this, how will it effect time? AND IMPORTANTLY I WOULD THINK, do I halve it by cutting length wise to make each half half as thick, or do I simply cut it in half to make each half smaller but not thinner? Wondering if the last statement even makes sense.....thinner or just two chunks??
I think I have given you all the info you need, but if you need more, just ask! And thanks! Tom
Planning to eat around 6PM on Sunday night. Butt was thawed yesterday and last night and is waiting in the fridge now (its Friday morning now). Planning to brine it Saturday morning and returning to the fridge. It weighs approximately 7 to 7.5 lbs. Bone out.
My thoughts are to brine it for approx. 24 hours. Wondering if it might be better to brine late today for a total of say a day and a half???
Will apply rub early Sunday morning while the PBC gets up to temp. Thinking I will light the PBC around 6AM and try to have it on the cooker by 6:30. Thinking it will need approx 8 to 9 hours in the cooker, to be followed by a two to three hour rest in faux cambro. That would have it ready to pull by approx 6PM.
Also, I have always done Texas crutch in foil to hurry things along but my bark has never been what I would like so I am thinking I would like to do this one all the way to probe tender around 205F or so and no crutch. I know this will impact my time. So, what do you think of my time estimates? Will I have to start earlier to avoid the crutch? Even if I do crutch, what do you think of my time estimates? And if I end up crutching, at what temp do you think bark will be set? I definitely want bark to set prior to crutching.
Also, I have read several posts where the butt was halved to speed cooking and to increase bark. If I do this, how will it effect time? AND IMPORTANTLY I WOULD THINK, do I halve it by cutting length wise to make each half half as thick, or do I simply cut it in half to make each half smaller but not thinner? Wondering if the last statement even makes sense.....thinner or just two chunks??
I think I have given you all the info you need, but if you need more, just ask! And thanks! Tom
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