OT - Pulled pork on the Pit Barrel

Griffin

On Saturday, Mrs. G told me I should cook a pork butt on the Pit Barrel on Sunday. Who am I to argue?

Threw it on about 9:45 in the morning. Cook took about 7 hours. We were eating around 5:30-6.  Came out really good and super easy.

Also made some home made pickles and pickled red onions following Kenji Alt Lopez recipes on Serious Eats. 

Ozzie_Isaac

Did you hang it, or use a rack?

Griffin

Ozzie_Isaac said:

Did you hang it, or use a rack?

I used the grate. It was my first time cooking a pork butt on the PBC but everything I read or saw said that if you hang it, you have to pull it around 165, decide it you want to wrap or not and then put it on the grate. I figured it I was going to have to put it on the grate at some point, why not just do it for the whole cook?

Hansm

Looks awesome

caliking

lookin' good from over here.

Mr1egg

What temp did u pull it at?

Griffin

Mr1egg said:

What temp did u pull it at?

Final temp was around 200-203ish. 

pgprescott

Got a buddy with one of those. He raves about the flavor you get from the barrel. Nice cook. 

abtaylor260

Any subtle differences you noticed compared to an egg cook? I think pit barrel cookers are neat. 

Langner91

All the guys that live under the bridge here in Clinton cook over them.  They must work really well!

I figured it was a club or something.  They used them all winter, too.

pgprescott

Langner91 said:

All the guys that live under the bridge here in Clinton cook over them.  They must work really well!

I figured it was a club or something.  They used them all winter, too.

I’ve heard shopping carts are excellent hibachi grills as well. 😜

loco_engr

nice looking vittles Jason!

Griffin

abtaylor260 said:

Any subtle differences you noticed compared to an egg cook? I think pit barrel cookers are neat. 

Cooks faster.

Always develops a smoke ring where sometimes you don't get one on an Egg. (I know smoke rings look cool, but don't effect flavor at all. Just aesthetic)

You don't have to fiddle with anything or adjust anything to maintain heat because there isn't anything to fiddle with. It just cooks at whatever temperature it cooks at but I'd say its more of a turbo cook. One of the best briskets I ever did was on a PBC and it only took 6 hours to finish. 

You get a bit of a different flavor from the fat dripping onto the coals that you don't get on an Egg with an indirect cook. When that fat hits the coals and then sizzles and sends smoke back up to the meat.