Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on February 24, 2016, 09:27:46 AM
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I'm a massive Pulled Pork junkie and I used to make it ALL the time on my electric smoker. I haven't tried it yet on my PBC so I think I'll be trying that next. Any tips on pulled pork on the PBC? I'll use a Bone In Boston Butt, usually around 5lbs. Do you find you need to wrap or do you just let it go till it hits 200? I really like smoke flavor in my pulled pork so I'll probably bury a chunk of Hickory in the coals. Any tips would be appreciated :)
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I would let it go until it hits 200F so you get good bark formation.
Also I like to slather my butts in Molasses then apply the rub. It makes for a great and just slightly sweet bark.
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Add a couple of apple chunks to the coals and do ....
this
https://www.youtube.com/watch?v=bIm3pf6q7n0
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PBC's make pretty darned good pulled pork machines. I did a seven pound butt not long ago and took the easy way out. I rubbed it but I didn't inject. I didn't slather with mustard or molasses, just let it cook on the grid for about five hours. I didn't foil it until I pulled it (early because I had to go to a meeting) and parked it in the fridge. Reheated in the oven to 200 apx. internal later. It was easy to tear apart and get the fat globs out then pull. Nice charcoal aroma and taste. Didn't use any wood for smoke. Decent bark. Easy, easy, easy and great flavor with no particular work.
Hub
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Hi check out my post from a while back. It was my 3rd cook on the PBC.
http://www.letstalkbbq.com/index.php?topic=15898.msg212629#msg212629
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I have tried to let it ride out but have had to wrap because of a time crunch and wanting to let it rest for at least an hour before pulling. Look forwarding to seeing some pictures!
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Did 2 on the PBC a while ago the video is in Tomcrete1 :)
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I would let it go until it hits 200F so you get good bark formation.
Also I like to slather my butts in Molasses then apply the rub. It makes for a great and just slightly sweet bark.
I learned this from Mike. It's the only way I cook my butts.
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Good advice here. I always use the grate and I turn the butt once when it reaches the stall..............
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I would let it go until it hits 200F so you get good bark formation.
Also I like to slather my butts in Molasses then apply the rub. It makes for a great and just slightly sweet bark.
I've never tried rubbing with Molasses first, I've always done yellow mustard. I'll have to give that a shot
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Molasses is the way to go. It loves pork
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For those who do the Molasses/Rub, do you put the Molasses/Rub on just before you put it on the cooker or do you do it the night before and let it sit?
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For those who do the Molasses/Rub, do you put the Molasses/Rub on just before you put it on the cooker or do you do it the night before and let it sit?
I honestly don't think it matters.
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Well it's pulled pork time, PBC is heating up and the butt is rubbed with molasses and a custom rub recipe. This is my first time rubbing with molasses, I normally use mustard. I'm going to try and do the whole cook without wrapping. I love bark and wrapping it tends to make it a little mushy from my experience. I'm using Stubbs charcoal briquettes and also bought a wireless temperature probe. I'll probably throw a few apple chips on the coals just before I hang it.
Should I put the grate in below the pork? Any chance of it breaking free of the hooks when it starts to become tender?
(http://i977.photobucket.com/albums/ae258/southflaart561/Pork_zps8e6a9fb2.jpg)
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It's sitting at 190* currently, I haven't foiled it at all, I wanted to try a full cook without wrapping. I used a few apple chips as I put it on. Will be taking it of shortly and letting it rest a bit before pulling it. God it smells good. I never marked my start time, I think I'm just over 4 hours. The stall wasn't terribly long.
(http://i977.photobucket.com/albums/ae258/southflaart561/porkcooking_zps2f2063d2.jpg)
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Time to rest...
(http://i977.photobucket.com/albums/ae258/southflaart561/pulled_zps8654929b.jpg)
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That's looking tasty! :P
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Looks good. How did it turn out?
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wow this was frigging awesome! Definitely a crispy bark, I really couldn't tell any real difference using molasses instead of the yellow mustard before the dry rub. It's friggin juicy and has a nice smoke ring with a good wood flaver from the Stubbs. I'll probably try wrapping next time just to see the difference.
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0293_zps32565ddd.jpg)
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Kona, that pulled pork looks delicious with exceptional bark.
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beautiful pork.
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It is looking good but when it gets to the pull able stage I would worry that it might come loose from those hooks. You might want to install the grate for safety...
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Looks fantastic!!
Was wondering if anyone used the grate as a safety net when cooking pulled pork. Does anyone use an injection to the butt/shoulder prior to hanging? Does anyone spritz during the cook?
I think when the time comes for me to do mine, I might try to buy the Kingsford Apple briquettes and use some chunks or chunk. I have been making mental notes from reading this board that when using wood with the PBC, use it sparingly vs. my other types of cookers.
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Looks fantastic!!
Was wondering if anyone used the grate as a safety net when cooking pulled pork. Does anyone use an injection to the butt/shoulder prior to hanging? Does anyone spritz during the cook?
I think when the time comes for me to do mine, I might try to buy the Kingsford Apple briquettes and use some chunks or chunk. I have been making mental notes from reading this board that when using wood with the PBC, use it sparingly vs. my other types of cookers.
I had asked about using the grate for safety for those cooks that the meat would hang the entire time and go without wrapping. I didn't use any injection or spritz (I used to on my electric smoker). The butt came out fantastic without any of that. If you can get your hands on some Stubbs Charcoal Briquettes I highly suggest trying those, I really think it adds a nice wood flavor over the kingsford. I just threw a few apple chips on the hot coals as I hung the meat
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Good looking PP
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wrap at 160 degrees, add some liquid, ginger ale, beer, pineapple juice, apple juice etc... you get the idea. then put on grate til 200 degrees. Wrap in beach towel, and put it in a faux cambro for 2 hours. pull bone out, sauce and serve! You will love it....
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wrap at 160 degrees, add some liquid, ginger ale, beer, pineapple juice, apple juice etc... you get the idea. then put on grate til 200 degrees. Wrap in beach towel, and put it in a faux cambro for 2 hours. pull bone out, sauce and serve! You will love it....
Sniper...after it has reached the 200 mark wrapped in foil with beverage of choice, do you just take it and wrap in a beach towel to a cooler or do you take it out and put it in clean foil, as not to have it sit in the liquid for 2 hrs?
I have heard letting it sit for 2 hrs in that liquid will kill the bark, make it soft. I have also heard that it's best to keep it in the same foil and let it rest in that liquid that was used to get to the 200 mark. Curious on your thoughts...Thanks