Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: grossie on November 12, 2013, 05:55:20 PM
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So, I've got a carry in at work tomorrow and decided to try my first butt on the PBC. Coming from the infrared world, I'm hoping my rubs that didn't burn on the BEESR, will also not burn on the PBC. I did my traditional CYM and Bad Byron's Butt Rub last night.
When I got home tonight, I started the coals, skewered the butt, waited 20 minutes and hung the butt. I set my timer for two and a half hours and will check on it then.
I noticed that some of you were hoping for a crispier bark, and had talked about not foiling the butt as early as suggested. I've been unable to see if anyone was successful with that. Any advice would be appeciated.
BTW, don't get in a such a hurry that you light the coals before placing the basket in the PBC. I had to improvise and pick the basket up with a garden rake (once the flames went down a bit!). Do not try this at home. I am a trained...hmm...professional is certainly not the right word...well, anyway, do not try this at home!
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Internal temp right at 150 after 4 hours 15 minutes. I forgot to take a picture before I wrapped it in foil, added a little bit of lager, and put it on the rack.
Right on schedule, according to the vids, though.
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Waiting for the finish...
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You and me both. :-)
Over 170 now. I think my math was off a little earlier. :-)
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Breakfast butt? :D
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I must have done something wrong, its finishing in the oven now. The only thing I can think that of is that the basket wasn't quite full, possibly. Although, if it wasn't, it was awful close. And it was about 32 degrees outside most of the night.
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How many lbs was the butt? What was your pit temp?
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The butt was 8 3/4 lbs.
Not sure of the pit temp. Was trying to just follow the directions from the video.
It may have worked out OK. Now, I'm just going to take it to work in a cooler and pull it there. At least I don't need to re-heat it. I'll let you know how it tastes, that's the most important part. :)
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That definitely is a long cook. I though maybe you got a 12 lb butt or something in which case a good stall could have led to that length cook. Might have just been a temperamental piece of meat. I have see butts stall like nobody's business. Probably not running quite hot enough though.
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It was a big hit at work (so were the Armadillo Balls that CinRedMan brought - I can vouch for those, they were tasty).
I would say the smoke penetration was amazing, but I've only done gas and electric in the past, so any red from the smoke would be an improvement. :-)
Very happy with the end result, I just need to figure out if I can improve the amount of time it took. If not, I'm about the same as the Cajun Injector electric and the BEESR.
Wow, I knew I would forget to take pictures of the end result. Damn!
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I forget I set aside a bit for a co-worker who is out of the office today.
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That looks like a fine plate!
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Looks like it ended up great even with the oven finish ;)
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:P :P :P :P