Author Topic: Another perfect Pork Shoulder on the PBC  (Read 1173 times)

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Offline richf918

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Re: Another perfect Pork Shoulder on the PBC
« Reply #14 on: September 13, 2017, 03:33:02 PM »
Looks perfect, now I'm hungry  :)

Offline VMac

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Re: Another perfect Pork Shoulder on the PBC
« Reply #15 on: September 24, 2017, 10:58:03 PM »
Nice job!  I did two of these today, and even though this isn't rocket science, it's honestly the first time I think really got it kinda right.  I have one semi-related question.  At the end, I put all the juice and slab fat in a pot and simmered. But... is this worth doing anything with?  Can you combine it with the vinegar sauce (I just tried making for the first time)? 

Offline Smokin Don

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Re: Another perfect Pork Shoulder on the PBC
« Reply #16 on: September 25, 2017, 12:08:41 AM »
I missed this one, looks great!!! Don
Traeger 07E pellet smoker
Weber E210 gas grill
Weber Jumbo Joe Charcoal
Camp Chef Pro 30 gas burner
Camp Chef Iron Griddle
Lodge CI Hibachi
Instant Pot Pressure Cooker
I am not aging, just marinating
I think I am starting to age!
http://pelletsmokercooking.blogspot.com/

Offline Irishfball1

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Re: Another perfect Pork Shoulder on the PBC
« Reply #17 on: October 06, 2017, 06:21:35 PM »
I am still impressed every time I use my PBC.  It really does everything well.  After a little more than a year of use I think I have a good handle on how to use it and how to achieve the temps I want.  This past Saturday I did an 8.75lb Pork shoulder.  Rubbed it down the night before with olive oil and PBC Beef and Game rub (my personal favorite).  Wrapped in saran wrap overnight and pulled at 6am the next morning.  I gave it another light dusting of rub and inserted the hangars.  Fired up the PBC at around 7am and hung the meat.  I used Kingsford charcoal and a handful of mixed chips (Hickory, Cherry, Apple and Mable).  Hung the meat and just waited.  I like to keep it lower than what the PBC is designed for.  I like to foil a few of the rod holes and keep the temps down to 220-240 degrees.  Cooked until 3pm/160 degrees.  Pulled the pork and wrapped it with foil to push through the stall.  I did give it a liberal spritzing of a mix of Apple juice and Mango juice.  Put back in the pit and finished up around 5pm.  I let sit for one hour and then pulled apart.  Once shredded, I like to pour some of the juices from the foil back into the shredded meat.   This was the best tasting pork shoulders I think I have done to date.  Very delicious.

Offline Irishfball1

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Re: Another perfect Pork Shoulder on the PBC
« Reply #18 on: October 06, 2017, 06:24:05 PM »
Going to cook 2 pork shoulders 7 and 8 # shoulders. Question has anyone tried using the turkey hanger to cook your shoulders? I have to cook 3 chickens and looking to save room in the barrel to cook them all at once

Offline ChrisD46

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Re: Another perfect Pork Shoulder on the PBC
« Reply #19 on: October 26, 2017, 12:24:54 PM »
Many say the PBC is THE perfect whole chicken cooker - I believe a pork butt on the PBC surpasses a whole chicken on the PBC as being the perfect approach - conversely , it's a debate with no losers  :) !

Offline SteelerFanInTexas

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Re: Another perfect Pork Shoulder on the PBC
« Reply #20 on: December 07, 2017, 09:50:59 PM »
That looks amazing.