Hanging a Pork Butt...in the Pit Barrel Cooker

[mikecorn.1]

Wow! That beats the heck out of the overnighters in my Bradley and pooper. How's the bark, since you foiled it? Looks great.


Sent from my iPhone 5 using Tapatalk

[Keymaster]

Nice job Smoke, looks like an excellent smoke-N-Q

[smokeasaurus]

The bark got soft being in the foil but I am Ok with that...I gotta nother 11 lbs in the freeze and that one will not be foiled at all!!

The PBC eliminates overnight cooks alltogether...In fact you can sleep in and still have your meat ready at suppertime and it truly is set it and forget it!!  I was putting up Christmas Decorations while the PBC worked its smokey magic!!

[muebe]

Looks good Smoke!

But I just can't sacrifice bark like that! Look forward to seeing the unfoiled one

[TentHunteR]

Look at the pull back on that bone & the bark. NICE!!!


"Pit Barrel Pork Butt" Now that has a nice rhyme to it!

[Sam3]

Thanks for that tuturiol with the PBC. I like how quickly you can cook a butt like that!

[sambbq]

Great cook and photos!  I enjoyed

[Wing Commander]

I like that idea. Thanks for the inspiration.

Do you think this may work with a WSM, too?

[smokeasaurus]

The PBC is a power cooker, where the WSM is geared more towards the traditional lo and slo WC 

[drholly]

Received my PBC on Thursday - but was working. Didn't get to try it till last night. My oldest daughter's boyfriend loves pulled pork so I decided that would be the first cook. I planned to follow PBC's instructions for the first cook. Of course, things went off the rails pretty quickly...

I do a lot of grilling, but have never been a "big meat" guy. So I went to my regular grocer / meat guy and asked for a pork shoulder. Didn't look at it till it was time to prep - it was a pork arm picnic... what is that? Well, in for a penny, in for a pound... in this case about 6 of them.

Then, I made the mistake of telling my wife what I was doing... she assumed I bought too much (don't know WHERE she gets these ideas...) and invited her parents, a sister, sister's daughter and sister's daughter's boyfriend as well as a variety of "hockey moms" that hang out with her sister...

Decided I better make a few more biscuits, tater tots, beans, corn on the cob, salad, and coleslaw...

Rubbed the meat with grapeseed oil and Johnny's Rub (per my brother Duff's suggestion.) Hooked and hung over the pre-lit coals. Set a timer for 3 hours - but decided to check at about 2.5 hours - already 170* (I was aiming for 150 - 160*.)

Pulled and wrapped with a half cup of Grain Belt Nordeast. Put on the grate and let it go. Another hour and a half we were at 192*. Pulled and let rest for about another 90 minutes - waiting for everyone to show up and sides to be cooked.

As everything was done, I unwrapped the pork and pulled the bone - slick & clean as a whistle! Used the "bear claws" to pull. Little to no bark as I had it foiled for so long. But (sorry muebe) I am not a big "bark" guy, so this was perfect for me. Served as is with BBQ sauces on the side. It was like a herd of locusts came through - nothing left!

I did get to try some on a biscuit with a little coleslaw myself - went with no sauce just to get a feel for the flavor - oh my goodness... I see this being a regular in my house!

Thanks Smoke, Noah, and Amber - one of the best cooking investments I've made!

Cheers,

David

[attachment deleted by admin]

[smokeasaurus]

Great story D!!! Nothing like a house full of people over when you are trying out a new pit!!!!  With the PBC everything comes out perfect with that old fashioned Grandpa pit flavor.

There really is nothing on the market right now like it and I urge everyone to get one!!!!

So does the Unofficial Pit Barrel Cooker mascot:  Pit Barrel Smoochy!!!

[drholly]

smoochy is one smart little guy!

David

[Sam3]

The PBC definitely has my attention. I love PP but don't make enough of it. I generally make it in my Char Broil Beesr, because it's quick. But I'm only limited to making one at a time. I really don't want to do the WSM overnight thing. 
Hmm...

[mikecorn.1]

That turned out great. Looking forward to ordering mine


Sent from my iPhone 5 using Tapatalk

[teesquare]

The PBC definitely has my attention. I love PP but don't make enough of it. I generally make it in my Char Broil Beesr, because it's quick. But I'm only limited to making one at a time. I really don't want to do the WSM overnight thing. 
Hmm...

I love my SRG too Sam....But, for pulled pork...IMHO...nothing but time matters. All of the connective tissues, collagens and fats need time to break down, liquify, and tenderize/moisturize the meat to their maximum potential.And higher temp at shorter time does not seem to be an equal trade in this respect. Of all the pork I have tasted, and/or cooked myself - I still prefer that which has been cooked longer, and at a lower temp. for really -2 reasons. First, the above diatribe about all of the components of the shoulder or boston butt as above ...and - the other thing is that when we use infrared, it does limit a bit the types of rubs one can use. Many of the popular rubs for pork have some sugars in them. The temps achieved in the SRG/Big Easy will carbonize, and burn/blacken those sugars on the pork. And - that does not taste like what we were hoping

Not a knock of the SRG or Big Easy/BEESR. I own them - and love them. But there are certain tools that I am more comfortable with for cooking certain types of meat

T