Pork Shoulder on your Pit Barrel Cooker
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- Опубліковано 6 лис 2012
- Best pork shoulder on your Pit Barrel Cooker. The Pit Barrel Cooker combines the best qualities of smokers, slow cookers and BBQ into one product. To get printable recipes for this dish, and other great recipes, go to pitbarrelcooker.com/pages/vid....
Get your Pit Barrel Cooker, and other great accessories, like Meat Hooks at pitbarrelcooker.com/collectio...
pitbarrelcooker.com/collectio... - Розваги
I read up and just went for it on my Pit Barrel, my technique as it turns out was exactly this way. It came out perfect. Shredded awesome and had just the right amount of smoke.
wow, Colorado! I visited one time and all they had was healthy salads.... didn't think anyone like bbq there... Im looking to buy one of these soon.
I normally shoot for about 9 pounds, and it normally takes me about 8 hours. I also bring it up to 200 degrees. Put it on around 7am, finish around 3pm, then leave it in the foil, in a cooler for another 3 hours so we can eat around 6pm. After 3 hours in the cooler, it's still too hot to touch when it comes time to pull the pork. Love my PBC!!!
The PBC is awesome! Done a couple of Boston Butts..they came out delicious,had to share with the neighbors, they said it was the most delicious tasting meal ever!! I like to throw in a quartered onion and apple wood chunks over the hot coals to add zest and smoke...mmm...can you smell that!?...it smells guuud!!!..
Thank you for the positive feedback and support. Glad you are enjoying the results of the Pit Barrel Cooker!
ordered mine this evening!!! can't wait to start using my new cooker when it comes in!!!!
Wow. I've never had a problem (though tri-tip takes a little longer than the videos.)I've done 3 racks of ribs and 2 chickens at the same time and I don't even bother to check the temps until I'm ready to pull the chicken at 2 hours. I've never been more than a degree or two off on the chicken and the ribs are usually ready at about 3 1/2 hours. (I drop the ribs in 1 hour 15 minutes before the chicken. I pull the ribs and sauce them just before the chicken's ready and put them back in, pull the chicken and let it rest for a bit, then pull the ribs at 3 1/2 hours total. Meat's usually pulling away from the bones at this point.)
Very close to ordering my PBC. I was curious what is flaming up a couple times in the charcoal basket when you checked temp on the shoulder? Did you add chips prior to checking temp?
You should manufacture the second hooks in the reverse direction to make the hanging things easier.
We appreciate all feedback and suggestions. Thank you for being a PBC customer!
Hey Andy,
I am planning on cooking two 7-8 pound Boston butts this weekend. Any idea total cook time. Looks like about 5.5 hours for your ten pounder. Since I am doing two will it take a little longer? I will use internal temp as guide, just trying to guesstimate my start time. Thanks.
Could you smoke the pork shoulder directly on the grill rack for ease of basting with a mop?
+Pit Barrel Cooker Co It wouldn't place the shoulder too close to the coals?
Pit Barrel Cooker Co - Do you have to add charcoal along the way ?
Hello there ! I just ordered my PBC and I have watched countless video's on how to do pork shoulders and brisket. My question is.. I often do large briskets or two shoulders from Costco that would take 12 hrs to do set at 225 deg. I know the temp is different but do you end up adding more charcoal to the pit halfway or two thirds of the way thru when doing something of that size or does the pit stay consistent that long. I will be receiving my PBC Friday and plan on breaking it in on Saturday ! Thanks for the time and love the video's you post.
Thanks for getting back to me... and Thank You !
Timothy Hunt what did they say? I get the same from Costco & put it on the slow & sear have to add more fuel at 2/3 of the cook, I just got my PBC & just ordered the cover, ash pan, chimney & turkey hanger, I would have ordered a bottle opener but they don’t have the New Jersey Devils one & my backyard is called the Jersey Devil’s bbq Pit so I need a devils one
So roughly around 6 hrs. for a 10 lb. pork shoulder. Did you have to add more charcoal?
Nope you won't have to add any more charcoal at all.
Can I substitute beer with apple or other fruit juice?
Sergey Vdovenko apple juice works great
I often use Angry orchard and also use various beers. If you use a nice coffee stout it gives the crust a distinctive coffee flavor
What works best on the PBC? Lump or briquettes?
Both work great. Lump will burn hotter and faster but will still produce amazing results, even on slower cooks. Here is a link to the instructions: pitbarrelcooker.com/pages/instructions. Have a wonderful day.
Can you advise on the cooking times for a "boneless" pork shoulder or button the Pit Barrel Cooker?
quick question for anyone really. If cooking for a large event can you pull it off at 160 wrap and then refrigerate over night and finish it off the next day?
thank you
I wouldn't. Cook it too done shred it and reheat it in the oven when you need it.
Is there a benefit of hanging it? I’ve never hung a pork butt before. Just curious
Hanging the meat in the center of the Pit Barrel Cooker allows the meat to cook consistently on all sides at the same time. The heat moves up and around the food.
And on a grate it won’t? Interesting. Thanks for the information.
@@RJ-ix4co Don't forget to hang it fat side down. Make sure you fill the coal basket good because one pork that I did took 9 hrs..of course it was a 9 lb. Though..
I always cook to 205
I have one. I was excited at first
On multiple occasions of cooking pork butt, it takes 5 hrs to get it to 160 degrees, and then 3-4 hours more to get it to 195 degrees. I have Thermoworks thermometers so they are accurate. It's just really slower than what this video portrays. My damper is set to my elevation and I have tried to crack lid a bit like it says in their troubleshooting videos. I just don't know about this thing. I feel like I was lied to. I can never match any of their videos when I cook anything with this thing. 8-9 hrs for pork butt when he said he cooked his in 4-5 hrs in this video seems way off.
I have had much longer cook times with other meats too.
My cooker that has happened as well..
are you allowing the meat to come up to room temp before putting it on?
Mine does the same thing. I have my damper open 1/4. It takes about 7-8 hours for a pork butt. Ribs take about 3 to 3 1/2 hours. I just got used to it.
I have two PBC one is the original version (powder coated) and only have hit a plateau twice. Measured the temp of my BBC and it was at 255°. Did some research and often when your meats hit that wall it is the meat. Check your temps next time and I would recommended investing in a ThermoWorks thermometer (Smoke) it can measure the meat and the cooker, can’t go wrong.
Thumbs down
why?
@@chriskolozsi9260 can't remember