Oh, wow.... this has been a great cook so far.
I had an 8 pound pork butt in the freezer and that bad boy is the star of the holiday weekend.
After thawing, I dry brined it yesterday.
Bright and early this morning, I did a heavy dusting of Meat Church's "The Gospel" rub and then went in with a light coat of Meat Church's "Holy Cow" rub.
Threw that dude on the PBC at 6:30 a.m. and let her rip.
Now, I do have a hack for the PBC. It tends to run hot and doesn't have any real way to control the air flow (and thus the cooking temp). For years I just let it do whatever, but then I discovered this great hack.
And that hack is: Aluminum foil!
Simply fold up a piece of foil and wedge it between the barrel and the barely-functioning air damper.
Now you can absolutely dial in a temperature and it works great.
It took six hours to get into the stall, and then I wrapped with butcher paper and the "foil boat" method.
That's where we are now. 7+ hours in and that thing is still rocking.
Stay tuned for updates!
I had an 8 pound pork butt in the freezer and that bad boy is the star of the holiday weekend.
After thawing, I dry brined it yesterday.
Bright and early this morning, I did a heavy dusting of Meat Church's "The Gospel" rub and then went in with a light coat of Meat Church's "Holy Cow" rub.
Threw that dude on the PBC at 6:30 a.m. and let her rip.
Now, I do have a hack for the PBC. It tends to run hot and doesn't have any real way to control the air flow (and thus the cooking temp). For years I just let it do whatever, but then I discovered this great hack.
And that hack is: Aluminum foil!
Simply fold up a piece of foil and wedge it between the barrel and the barely-functioning air damper.
Now you can absolutely dial in a temperature and it works great.
It took six hours to get into the stall, and then I wrapped with butcher paper and the "foil boat" method.
That's where we are now. 7+ hours in and that thing is still rocking.
Stay tuned for updates!