First Pork Shoulder on my PBC

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the aporkalypse

Newbie
Original poster
Sep 1, 2013
27
28
Las Vegas
I looks great! I wasn't a fan of hanging my meat so I passed on the PBC,but they seem like a great cooker.
 
 
Cool was it tasty?

Gary
Yes...yes it was. Actually it was some of the best pork that I've ever done. Was hoping for more/thicker bark, but I'll take these results any day. I learned BBQ on an old ECB, did the usual mods on it, but found it real temperamental. Cooking on the PBC was a breeze by comparison. No temp monitoring, no adding coals every hour, etc. I just filled the charcoal basket per the instructions, added hot coals from the chimney starter, waited 15 mins 'til the smoke got going, loaded her up and let it do it's thing. First peek at the meat wasn't until 3 hours later. 
 
Tasty looking pork. I would get a therm to monitor your out temps. High heat smokes are great, but there are times when you want to so low and slow. For a better bark I wouldn't foil. Also a longer slower cook will get you more bark. I like to run my pit at 265-285 when smoking pork butts. I don't foil and always get good bark with nice moist meat.
 
Tasty looking pork. I would get a therm to monitor your out temps. High heat smokes are great, but there are times when you want to so low and slow. For a better bark I wouldn't foil. Also a longer slower cook will get you more bark. I like to run my pit at 265-285 when smoking pork butts. I don't foil and always get good bark with nice moist meat.
Cool. Thanks for the tip.
 
 
Good looking meat for the first PBC cook.

Any pulled or sliced pictures?

Let us know how the next ones come out.
Thanks. It was good. Sorry though...No more pics. I should have taken a moment to take some q-view of the pulled pork before plating, but everyone was hungry and before I knew it... it was destroyed. My guests and I devoured about 3/4 of it at dinner. Next time for sure.
 
Tasty looking pork. I would get a therm to monitor your out temps. High heat smokes are great, but there are times when you want to so low and slow. For a better bark I wouldn't foil. Also a longer slower cook will get you more bark. I like to run my pit at 265-285 when smoking pork butts. I don't foil and always get good bark with nice moist meat.
If you don't have a PBC then you can't imagine how good it cooks. I've tried everything and it's quicker and the meat is the best i've had!
 
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