Tips for doing pork butt on Pit Barrel Cooker

[Mpls Funk]

Hi all,

Loving my PBC so far. Have done chicken and ribs. Now I want to do a pork butt for a bunch of people coming over so I need your tips:

1. What rub would you suggest between the two PBC rubs? Or something else?

2. What wood chunk would you suggest I put in the coals?

3. Any guidelines for how long it will take to cook based on the size/weight? Or any guidelines for how many pounds are needed for X number of people?

Thanks all!

 

[BBQDaddio]

Cooking on the PBC is so easy and combining it with cooking a butt makes it easier. KISS - any one of the PBC rubs would be great or just a simple salt a pepper. I mainly just cook the butt or picnic on the grate and wrap when I have the color I like. You can wrap with foil or butchers paper. Cook until probe tender (like sticking a hot knife in butter)

You can use just the charcoal or add any wood of your choice (apple, pecan, cherry, hickory) all go really well with pork.

You will get better and better with more cooks under your belt.

Be sure to post pron when its done.

Vince

 

[Mpls Funk]

Thanks for the response. So you don't cook to a temperature? I've seen a couple videos that suggest cooking to a temp and then wrapping and cooking longer to a higher temp? I'm also interested in why you don't hang it?

 

[highergr0und]

I cook it to temp, 160-165 off the hooks, 195-ish..... but also pay attention to the meat, do the bone pull test to make sure it comes out clean. Hanging it higher than 165 risks it falling into the fire, I've learned from experience, although I saw the massive pit temp drop and saved it. I don't ever add wood to my PBC, but I love the cooker because I don't like a thick smoke taste on my meat. If I were to add something for Pork, I would do Apple.

I don't wrap them. Just my preference. Some folks like to wrap to add some juice and help it through the stall. I like a good bark. Just plan for a slightly longer cook.

For rubs, you can use LOTS of stuff. I like Oak Ridge rubs and tend to like stuff that's a little sweeter.

One must, to me, is to add rub to the meat after pulling. Don't need to go crazy, but it puts good pork over the top. For this, I like to use Simply Marvelous Apple, Cherry, or Popitude. I do not like the SM rubs for a long cook since they don't impart enough flavor for my likes, but they are fantastic finishing rubs.