Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on August 22, 2016, 04:03:13 PM
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Felt like doing a butt this weekend and had a 9.5 lb beauty. As I was just doing the butt, didn't see any advantage to hanging as placing on the grate is much more convenient. I did use the hooks for transporting from the kitchen to the PBC which makes things easier. Was done in 6.5 hours with an average pit temp of 265F. Since it was done earlier than expected, I let it hang out in a cooler wrapped in a towel on an aluminum sheet pan. I pulled it at 199F IT and it was interesting to see that this temp went up to 201F inside the cooler - talk about residual heat. I also measured the temp inside the cooler and it was about 124F. I thought it came out very tasty and we all enjoyed some homemade tortillas and tacos.
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looks delicious. did you use any rub or injection?
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Excellent looking pork butt!
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Every time I think about adding another cooker to my collection I see results like this from a PBC . Papa Steve that is one fine looking butt right there !!!! :P
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Looks great, nice color and bark plus looks moist!!! Don
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looks delicious. did you use any rub or injection?
Only Memphis Dust (Amazing Ribs). This is my "go-to" now for pork. First a dry rub of salt and then the rub
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Yum! I'm getting hungry looking at it. Nicely done.
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Very Nice!
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Looks great!
My last couple of butts I have cheated and used my pressure cooker :P
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Looks great!
My last couple of butts I have cheated and used my pressure cooker :P
Are you smoking them at all first or just right in the IP? I've considered taking butts and chuckies to 140 or so, then "speed crutching" them in my IP.
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Great looking results
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Good looking cook. The PBC is a stud.
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Looks great!
My last couple of butts I have cheated and used my pressure cooker :P
Are you smoking them at all first or just right in the IP? I've considered taking butts and chuckies to 140 or so, then "speed crutching" them in my IP.
Just right in the IP. You could add a small amount of liquid smoke I suppose or cold smoke before pressure cooking....
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Nice color and bark, looks very moist.
I've read good things about the Salt Lick rubs & sauces. How do you like the sauce?
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Nice color and bark, looks very moist.
I've read good things about the Salt Lick rubs & sauces. How do you like the sauce?
I had used their limited edition whiskey barrel aged sauce and it was outstanding. It was the first time I've had Salt Lick sauce. It was awesome on pulled pork.
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Nice color and bark, looks very moist.
I've read good things about the Salt Lick rubs & sauces. How do you like the sauce?
The Salt Lick sauce was given to us as a present so we take it out when we have a cook. It is a bit spicy for me. I found Sweet Baby Rays to be to my liking so I always use it. There are just too many BBQ sauces to choose from. On a side note, we spent most of last week on vacation in NYC and was pleased to see BBQ has become popular there.
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Nice looking pulled pork.
My last few I have also used the MMD and just let go on grate with great results (pun in there somewhere)
Love my PBC
Thank you for the pics of the cook