Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: grossie on September 09, 2014, 08:30:26 AM
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Sorry, couldn't resist the subject...
PongGod's pulled pork post got me thinking, and I didn't want to hijack that thread, so I thought I would start this one. The PBC is my go to cooker for everything now...with the exception of pulled pork. I still prefer the way it turns out in my BEESR. My experience is limited to a couple of cooks on the PBC, so I'm thinking I just need more experience/more ideas from you guys.
So far, I've only followed the video on the PBC website, substituting Bad Byron's Butt Rub (the same rub I use on the BEESR). I have recently picked up Teesquare's FS&B rub, so I'm looking forward to trying that soon.
Any ideas would be appreciated. I tend to cook butts to temp, then FTC them. That said, approximate times would be appreciated in any comments, understanding they vary, possibly greatly. I'm willing to hang, foil and cook on the rack, anything worth trying out.
If you guys can help me with this, I think I can put my TBE and BEESR away in storage, pulling the TBE out for tailgating and possibly turkey (non)frying. Although the turkey breast on the PBC was pretty darn good last year.
Thanks,
Grossie
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I would use the rack. Slather the butt with molasses or mustard and your favorite rub. Then put it in the PBC until the IT is at 150F to 160F. Then pull it and wrap in foil. Then finish until you get to 205F IT. Remove and FTC for a few hours.
As far as time there are too many variables. Butts are done when they are done. But my guess it will take longer than in the BEESR unless you get it running really hot.
I have had butts finish in 6 hours then others in 15 hours. Just like in real life every butt is different ;)
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Thanks Muebe!
I am hoping to cut down the time on the PBC (versus the BEESR). I've been running 12-14 hours on the BEESR. But then I always thought my BEESR has been a bit slower than everyone else's.
Do you suggest turning the butt while it's on the rack?
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Thanks Muebe!
I am hoping to cut down the time on the PBC (versus the BEESR). I've been running 12-14 hours on the BEESR. But then I always thought my BEESR has been a bit slower than everyone else's.
Do you suggest turning the butt while it's on the rack?
No need to turn it. Just let the PBC work it's magic.
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Finally found a weekend with enough time to cook a butt, and managed to find a butt on sale.
CYM and FS&B, then into the fridge yesterday. Got the PBC fired up and the butt on it around 7:20 this morning. I'll jump on via my phone and post a couple of pics.
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(http://tapatalk.imageshack.com/v2/14/10/05/68e69851e85d77c18141fa842989c9ef.jpg)
Fat cap scored
(http://tapatalk.imageshack.com/v2/14/10/05/1d70da04882e2ded39faeb8248016f1a.jpg)
CYM and Fine Swine & Bovine
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(http://tapatalk.imageshack.com/v2/14/10/05/95fdb31ef37a88689905b2fed51aa203.jpg)
The neighbors should be getting jealous about now.
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(http://tapatalk.imageshack.com/v2/14/10/05/4fc6f6b64b576932ac6355602488abf3.jpg)
Getting closer
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Lookin' good so far! I like how you scored it. I'm guessing that allows the smoke and seasoning to penetrate more effectively. I think Muebe's suggestions above make sense. With my briskets, I FTC for about an hour and it's ready to go, but I think the pork butts probably need quite a bit longer. At the time it hit's 205F, it's not nearly tender enough throughout to start shredding it.
Can't wait to see the finished product!
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(http://tapatalk.imageshack.com/v2/14/10/05/8b5fb728befd2393af5d23c8f97275e8.jpg)
Clean bone (as it always is)
(http://tapatalk.imageshack.com/v2/14/10/05/1cd952c223d2b8a1301afa66038a7dfc.jpg)
Come and get it!
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Outstanding!
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You nailed that butt perfectly, looks outstanding. ;)
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You nailed that butt perfectly, looks outstanding. ;)
Yes, indeed!
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yum
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Bun me please ;D
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Nicely done!
I'll take some on a bun with some slaw.
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Looks like you got it. :D
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Very nicely done!
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Thanks everyone!
It tasted very good. This thread worked out great (special thanks to Muebe). I was able to use the PBC to cook a pork butt that's as good as the ones I was cranking out with my BEESR.
At this point, I think I safely move my TBE and BEESR off the patio. Not quite ready to donate them to Tommy yet, though!
And I'm either going to grab some slaw on the way home, or try to make some for myself. Depends on what time I get out of here. :-)
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Thanks everyone!
It tasted very good. This thread worked out great (special thanks to Muebe). I was able to use the PBC to cook a pork butt that's as good as the ones I was cranking out with my BEESR.
At this point, I think I safely move my TBE and BEESR off the patio. Not quite ready to donate them to Tommy yet, though!
And I'm either going to grab some slaw on the way home, or try to make some for myself. Depends on what time I get out of here. :-)
I keep my BEESR on my patio with all my other outdoor coking gear. The BEESR comes in handy to roast other stuff, like the vegetables, while the meat is cooking in one of my other cookers. And I still like to use the BEESR for a change of cooking method when I don't want to mess with charcoal.
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Thanks everyone!
It tasted very good. This thread worked out great (special thanks to Muebe). I was able to use the PBC to cook a pork butt that's as good as the ones I was cranking out with my BEESR.
At this point, I think I safely move my TBE and BEESR off the patio. Not quite ready to donate them to Tommy yet, though!
And I'm either going to grab some slaw on the way home, or try to make some for myself. Depends on what time I get out of here. :-)
It's patently obvious that you do NOT need any help with your butts, regardless of the cooker you use.
As far as slaw, Lexington Style (http://allrecipes.com/recipe/red-bbq-slaw/) for me please, as it is the ONLY slaw for pulled pork ! !
BD
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I'm not generally much into sauce, but tonight I decided to have a sammy with slaw and added some Ass Kickin' Roasted Garlic wing hot sauce to the leftover pork. A little rice and tomato slices with Instant Gourmet sprinkled on (I miss Phil) and it was even better the second time around. I really enjoyed the kick that the sauce added.
(http://tapatalk.imageshack.com/v2/14/10/06/c9f66512cb35f5677eacc0b84da6ef57.jpg)
Plated
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That's a great looking plate, nicely done. ;)
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It's patently obvious that you do NOT need any help with your butts, regardless of the cooker you use.
As far as slaw, Lexington Style (http://allrecipes.com/recipe/red-bbq-slaw/) for me please, as it is the ONLY slaw for pulled pork ! !
Amen Brother! Lexington-Style slaw is the bomb with pulled pork. I also love it with grilled/smoked chicken. The recipe you posted is pretty much the same as I use. Just be sure to let it sit in the fridge at least overnight. The vinegar and sugar really change the character of the slaw given some time to work.
BD
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I recognize that Lexington style slaw is popular....and I like it too. But a good Texas Hill Country slaw is great on pork as well. No mayo....sweetened vinegar. Celery seeds and black pepper....Works well even on Eastern USA style pork ;)
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Thanks everyone!
It tasted very good. This thread worked out great (special thanks to Muebe). I was able to use the PBC to cook a pork butt that's as good as the ones I was cranking out with my BEESR.
At this point, I think I safely move my TBE and BEESR off the patio. Not quite ready to donate them to Tommy yet, though!
And I'm either going to grab some slaw on the way home, or try to make some for myself. Depends on what time I get out of here. :-)
OH boy, at least your thinking of me ;) Kimmie would be so happy to add another cooker to the heard :D :D :D ??? ??? ??? ???
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What we need to do is start a collection and send you a PBC so we can find out what you can do with it!
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What we need to do is start a collection and send you a PBC so we can find out what you can do with it!
I bet we'd see an infrared PBC as soon as he gets his hands on it. :P
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Maybe I missed it but what was the weight and how long did it take?
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That Poke Butt came out great 8) The cooking grate is located in the "Sweet Spot" (where the meat usually is when hanging) so you get the same great results without the fear of something coming un-hooked............
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Maybe I missed it but what was the weight and how long did it take?
Sorry Paul, you didn't miss it. I neglected to add it. I was going to try and guess what it was, but that doesn't really do anyone any good. I'll make sure I quote it next time.
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Last Saturday : Outside temp in high 40's - mild breeze
6.78lb Pork Butt
Mustard applied to outside then used a Costco Pork Rub
Cooked until IT of 165 F. then wrapped in foil (4.5 hr. mark)
Placed back on wrack and cooked until IT of 195 F . (4 more hrs - total cook time of 8.5 hrs.)
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The whole cooking process was great - only objection to report was that the Pork Butt came from WM and it was pre-injected with a sodium solution . I don't care for this as there simply is too much sodium content for my tastes . Next time , I will search out a Pork Butt with minimal chemical processing so I can add a lower sodium injection of my liking .
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Did the barrel stay hot the entire time or did you have to add coals?