Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Jsmilie on May 28, 2017, 11:34:36 AM
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Hello all. My first post here. I'm smoking 15 pounds of bone in pork shoulder on my PBC. My question to you all is should I use the crutch or let it hang until 203?
Right now it's about an hour away from that decision. I'm leaning on not using a crutch.
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Looks good so far. I lean toward the no crutch side of the fence. But of course that's my personal preference.
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I tend not to crutch myself. I also do my butts on the grate and not sure you are going to be able to take them all the way hanging without them falling. I find that you experience little to no stall on the PBC due to it's higher temps. Did a brisket yesterday and had no stall at all. It was 16# before I trimmed it and finished in 7 hours and was perfect! I experience the same thing with my butts as well. Usually only take about 6 hours so I see no reason to crutch. Plus I like a nice bark and you loose that when you wrap with foil.
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I've done both, they both work fine, looks like you've put a shelf on your PBC, Cool Mod! Show us more please. :thumbup:
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You don't have to crutch, but around 160-170 internal I would put the butt on the cooking grate. When those connective tissues break down your butt could break free from the hooks and there goes supper..............
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Yeah I built a simple maple table. It actually slides onto the rebar so it's completely removable.
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I've done both and I wrap in foil and pour a little beer in and it turns out really moist. But that's just my personal preference. No matter how you do it it's gonna be tasty just because it's on the PBC!
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I think the moisture content is so much higher with the crutch, which is good for a big public service since it's likely to sit out a lil longer.
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You don't have to crutch, but around 160-170 internal I would put the butt on the cooking grate. When those connective tissues break down your butt could break free from the hooks and there goes supper..............
Yeap. My same thoughts. Smoke is wise.