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FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: cgseymour on March 08, 2015, 09:45:39 PM

Title: 2nd cook on PBC
Post by: cgseymour on March 08, 2015, 09:45:39 PM
Hello All,
Tried a pork butt today on my new PBC.  This was my second cook.
Definitely learned a few more things that worked well today, but still not quite a rousing success.

Today, I opened the lower intake a tad (may open a bit more next week)

I used more lighter fluid and I got better coals to start.  The lid of the barrel was definitely hotter this week (although last week it was snowing and much colder).

I also took a couple of pics  -

First is the butt on the PBC --

(http://i1378.photobucket.com/albums/ah84/cgseymour/porkbutt_zps8wnv6htu.jpg)

Second is how it came out.

I think I definitely pulled it too soon as it was more of a roasted / chopped pork as opposed to pulled.
Flavor was great but I think I would have need much more time.

(http://i1378.photobucket.com/albums/ah84/cgseymour/pulledPork_zpsweivy7ow.jpg)

It was about a 8 lb butt and I don't think I allowed myself enough time.  I tried to finish in the oven.

My Maverick has left me so I tried a different thermo and I am not sure how accurate it was.

I am planning to get a new Maverick so I can monitor the pit temp as well.

The pork had a nice flavor and smoke ring, just need a few more tweaks to get me there.

All comments / suggestions definitely appreciated.

Thank you
Title: 2nd cook on PBC
Post by: Pappymn on March 08, 2015, 10:37:07 PM
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness
Title: Re: 2nd cook on PBC
Post by: sliding_billy on March 09, 2015, 02:27:43 AM
Looks good.
Title: Re: 2nd cook on PBC
Post by: brentwoodkris on March 09, 2015, 09:32:53 AM
Quote from: Pappymn on March 08, 2015, 10:37:07 PM
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

X2
Title: Re: 2nd cook on PBC
Post by: teesquare on March 09, 2015, 09:46:51 AM
Quote from: Pappymn on March 08, 2015, 10:37:07 PM
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

Just to add to this...the foil at 165F will help with tenderness  - as long as you continue cooking - whether that is in the PBC or oven...an internal temperature range which generally produces the desired results is 195-205F - to be confirmed with your probing the meat for tenderness.
Title: Re: 2nd cook on PBC
Post by: smokeasaurus on March 09, 2015, 12:14:11 PM
Quote from: teesquare on March 09, 2015, 09:46:51 AM
Quote from: Pappymn on March 08, 2015, 10:37:07 PM
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

Just to add to this...the foil at 165F will help with tenderness  - as long as you continue cooking - whether that is in the PBC or oven...an internal temperature range which generally produces the desired results is 195-205F - to be confirmed with your probing the meat for tenderness.

X2