Best way to hang a butt?

[solobaric]

How are you guys hanging your butts in the PBC? Fat cap on top? Any suggestions? Did a butt on the PBC this weekend and wasn't happy with the results. I took it to 195 like usual and it would not pull/shred at all after I let it rest. Still tasted decent but I'd  consider it sliced instead of pulled, lol.

[smokeasaurus]

I play it safe and use the cooking grate. Fat cap down.

[Kona]

I just did a butt and didn't hang at all, I placed on the grate. Did you crutch yours? I wrapped mine, pulled it at 195, drained the juices (saved) from the foil then rewrapped and into a cooler with towels for a couple hours. It shredded beautifully.

[smokeasaurus]

I like to start probing the butt   

a little rephrasing if you will 

the pork butt after it hits about 175 (after the stall)

Butts and briskets I like to probe. If it goes in easy and pulls out easy and clean. Time to pull her off the pit and let em rest. I like to double foil butts and let em rest 2 hours.

[Kona]

I also take my fat cap off on my butts. The rub won't penetrate that fat and removing it gives me more surface area for rub, plus it saves on pulling all that un rendered fat out of the pork after pulling. There has been no difference IMO between having the fat cap and not, I prefer more bark.

[Pit Barrel Cooker Co.]

Please check out our Pulled Pork recipe in the Video Recipes section of our website at www.pitbarrelcooker.com. The printed recipe is below the video. Please feel free to contact us if you have any questions or concerns.

[cgseymour]

I am another fan of putting the butt on the rack and let 'er rip.

All pieces are different, so I am +1 to using the probe as the final judge of when a butt is done.

The thing to love about this cooker, even the "failures" still taste pretty damn good.


Cheers.

Chris