Smoked Pork Butt on a PK360

#porkbutt #pulledpork #pkgrills
Smoked Pork butt on a pk grills is this weeks video. Getting meat in the freezer. We started with a 8 pound Pork Butt. We seasoned it up with How to BBQ Right Killer hogs TX brisket rub. Cooked on our Pk 360. the cooker ran 275-300 degrees and total cook time was 6 hours.
Links to the things we used
TX Brisket rub- h2qshop.com/co...
Grill
www.pkgrills.com/
Charcoal
www.royaloak.com/
Facebook Instagram
501 BBQ brianrobinson501bbq
501 BBQ
Thermoworks
www.thermowork...
www.thermowork...

[@jeffreyyoung702]

"Learn air flow will make you a better cook" is gold...

[@501BBQ]

Appreciate you watching!

[@bassman7496]

Great advice, it makes a huge difference when you bbq, my wife hated my BBQ until I mastered the air flow! I also switched from briquettes to lump because it has less smoke flavor! I want to buy a PK 360 and use lump in it!

[@Dave610Jones]

Just got the PK 300 AF. Excited to try a Boston Butt after watching your video. Great job! Thanks!

[@501BBQ]

You’re gonna love it!

[@michaelmurray5578]

Excellent video! I just got a new PK 300 and have been watching a lot of videos. Your advice about air flow vs temperature makes sense. Doing an 8lb shoulder this weekend…can’t wait!

[@501BBQ]

Thanks for watching! Hope it turns out great!

[@madsmom22]

I have this saved to my favorites and watch it every time I smoke a pork butt on m PK. ONE of these days I will remember all the details! LOL Thank you!!

[@501BBQ]

Awesome glad it helped out! Thanks for watching!

[@bronxbilly1972]

Thanks! Your video was very detailed for the novice smoker such as myself.

[@501BBQ]

I appreciate it! Thanks for watching

[@ChangoBongo999]

Thank you for the excellent video! As my first try at this cook, your instructions were perfect!

[@501BBQ]

That’s great! Appreciate you watching

[@ChrisMcDowellDIY]

I love the way rubs with heavy grind pepper look on the food. Looked awesome! Great video!

[@501BBQ]

Me too! Thanks for watching

[@jasoncottingham6573]

Thanks for posting this. Great way to stretch your food options out!

[@501BBQ]

Yes sir! I’ve had nachos and tacos from it so far! Thanks for watching

[@gabrielranchcook486]

Very kool sir thanks for your time

[@501BBQ]

Thanks for watching!

[@mikesr3011]

Just got my brand spankin' new PK360, have butt in the fridge and gonna follow your way of controlling the temps and smoking that butt. Thanks for a very informative video.

[@501BBQ]

Awesome congratulations!!! Hope it turns out great for you!

[@hungrywerewolf1734]

Looks great! PK wins the day.. as usual.

[@501BBQ]

Thank you! Yes it did! Appreciate you watching

[@M4ttj0nes]

Thanks for doing a smoke cook on the 360! Far too few videos covering it. Thank you for explaining everything I’m depth.

[@501BBQ]

Your welcome! It stayed rock steady between 275-300 the whole cook! Wanna do a Brisket next! Thanks for watching

[@moefish5434]

had too revisit this video. Did it last spring, gonna do it again tomorrow

[@501BBQ]

Appreciate it! Hope it turns out good!

[@robfohl]

Thanks for your help.. my butt came out perfect! Happy holidays to you and your family! Learning how to use my pk 360..

[@501BBQ]

That’s awesome!!! Thank you. Appreciate you watching

[@gabrielmerienne5463]

Yeah great recipe and tips! Keep you all safe!

[@501BBQ]

Thanks buddy! Appreciate it!

[@davidrussell631]

If only smoking one pork butt my little PK original is gonna be my choice probably every time. GREAT tip on air flow over cooking temp! I use a Thermoworks Smoke, though, so I don’t have to keep checking on the cook. There’s something really special about the original PK in terms of efficiency. With quality briquettes like B&B oak or Jealous Devil, crazy as it may sound I don’t even have to refuel. And that’s not even wrapping early. Most of mine whether on the PK or the offset my pork butts go somewhere around 12 hrs, with a foil boat for the last few. Ever tried a pork butt in an original PK?

[@501BBQ]

Yes I do them probably more in my original! They always turn out great.

[@aljames7082]

Great video! Nice and smooth detailed directions! The pork butt looked teriffic! Looks like that little PK grill can do it all! Thanks! 👍👍

[@501BBQ]

Thank you very much! Appreciate you watching

[@michaelparsons541]

Nice cool! And a fellow Arkansan... double bonus.

[@501BBQ]

Yes sir! Appreciate you watching

[@johnklein2856]

Brian - I've tried your way of lighting up the PK for low and slow cooks and it works way better than how the PK videos/instructions say to do it. I never overshoot temperatures when I do it your way, and have no issues running at 225 for several hours. Nice video!

[@501BBQ]

Great to hear! Always very steady temps for me. Thanks for watching!

[@ToneNewEra]

Realistically, how long does the charcoal last? I'm taking my first shot at a butt on my "new original PK grill" Friday. Wanting to be prepared, but would like an idea roughly how many times did you add charcoal over thr course of your smoke

[@501BBQ]

The initial amount I used lasts approximately 5 hours then I added just a little more 1 time

[@ToneNewEra]

@@501BBQ thankyou very much! Love the channel!

[@501BBQ]

You’re welcome! We appreciate you watching!

[@cuzzinbri]

That looks absolutely perfectly done. Would love to see some beef ribs on that bad boy and I think they would take around the same cook time; more or less. I think I found my christmas present request for this year!

[@501BBQ]

Thank you! I think Beef ribs would be about the same time.

[@rightrain]

Thanks for the details on fire management! I have a PK360 and have been struggling to maintain the fire on a long cook.

[@501BBQ]

Your welcome! I prefer this over the snake method and all that! Appreciate you watching

[@jasonfielding9428]

cool....just found your channel while shopping for a PK. greetings from the 479

[@501BBQ]

Thanks for watching. Love all the PKs

[@yadago2010]

Nice job on sharing what you did... I'm getting ready to cook a butt on my PK Original with high confidence!

[@501BBQ]

Awesome! The PK does a great job! Thanks for watching

[@thegalleryBBQ]

Nice job with that PK.... Everything looked awesome.

[@501BBQ]

Thank you! Appreciate you watching!

[@amandagramling5351]

870 area Arkansan here, was cleaning out land from a passed relative and stumbled upon a presidential model PK made from 1960-1975. Would love to know the exact year on it. Still cooks great can’t beat the steaks that come off of it. It inspired me to get a PK360. Great video, keep it up and God bless.

[@501BBQ]

That’s awesome! I have a presidential as well!! It’s hard to figure out exact year on those things

[@501BBQ]

Join PK grill fanatics on Facebook. A lot of info on there. You may already be a member

[@BBQPITDOG]

That PK is nice. Great idea on cooking the pork butt in these times! Looks delicious bud!! Y'all take care!

[@501BBQ]

Love the pk! Yes figured we would get some meat in the freezer! Thank you and appreciate you watching!

[@Rezzure]

Nice video man! I’m new to grilling and smoking with the PK and this video really helps with the basics.

[@501BBQ]

You’re gonna love the PK! Appreciate you watching

[@paulfitz2984]

And then i see pork on the pk. I can see why this grill is rated so high 😊

[@501BBQ]

It does a great pork butt!!! Holds temp like a champ!

[@TheHolysmokesbbq]

Great video. Love the hot sauce spritz, def gunna do that

[@501BBQ]

You definitely should! It was awesome

[@saltybass1981]

Awesome video! Just cooked a butt last week , turned out great. I've got to get one of those torches! 😀👍

[@tgdtown]

Awesome

[@SmokinJoesPitBBQ]

Nice looking pork butt Brian. Nothing wrong with a little foil to speed up the process and contain all them juices. Good job!🤘

[@501BBQ]

Appreciate it Joe!

[@jpad470]

Often if I get sick of managing the fire (on my offset smoker or PK 360) I will wrap and finish in the oven. The pork is not absorbing any more smoke at that point anyway. Not as "cool" but cuts down on effort. Another thing I never see anyone do on these videos is clean excess fat when shredding. It may be a preference thing but even when I cook low slow and long there is always excess fat even if you remove the fat cap first (where most of the fat is).

[@501BBQ]

I end up removing excess fat while I’m pulling it. I never have to touch the 360 once it’s going except add coals one time. Pretty simple for smoking on it especially when you don’t care much about temp

[@joshualynch6058]

I leave that hinged grate over the coals off when smoking like this....

[@ghostrider729]

Exactly what was corona.. God bless!!😋

[@garyguzzardo7800]

AWESOME

[@501BBQ]

Thanks for watching!

[@ghostrider729]

U nailed it!!?😋

[@501BBQ]

Thank you! Turned out great!

[@lesterthompson8144]

I'm surprised how fast you smoked the butt and with a higher temp. I guess you don't prefer the low and slow method? I usually go about 225 for 12 hours for that size butt.

[@501BBQ]

Nah I quit doing low and slow. To me I can turn out the same quality in half the time. Started when I got drums to cook contests on.

[@DavidMoore-ev6fb]

Brian, did the side facing the coals cook more than the other sides? I purchased a PK360 recently and use it for hot and fast cooks exclusively and my ceramic Kamado for low and slow cooks. I know the PK is designed for indirect cooking by cross-controlling air vents and wonder if it does it well for low and slow cooks or if cooking indirectly in the center of the grill may produce more even heating. Also, have you cooked a rack of ribs on the PK?

[@501BBQ]

I don’t think the side facing the coals cooked faster. I usually rotate the meat just Incase one side is cooking faster. But I do that on any cooker. Can’t remember if I did in this video haha. The 360 does a great job doing indirect cooks. I have not cooked a rack of ribs on the 360 yet

[@DavidMoore-ev6fb]

Thank you for responding and for providing entertaining and informative content, Brian. I’ll give the PK a shot at a pork shoulder - fingers crossed I can replicate your results. I’ll look forward to watching you prepare pork spare ribs on your PK should you decide to try it. Best wishes for success in your grilling adventures.

[@501BBQ]

Hope it turns out good. We will try to do some spare ribs! Thanks for watching

[@STAMP501]

Woo pig 🤞🏾 I just subscribed..

[@501BBQ]

Thank you!

[@markscott4059]

Still have the pk360? Looking at buying one

[@501BBQ]

Oh yes! I’ll always have it!

[@davisfamilyshenanigans4807]

I see 501...fellow Arkansan?

[@501BBQ]

Absolutely!

[@conradhall5418]

Is it just me or did anyone else notice that he REALLY over uses the word yall 😂😂

[@501BBQ]

I guess it’s a Arkansas thing haha

[@GreenhornBBQbeer]

Wow, just fell apart, bet that bark tasted good!

[@501BBQ]

Man best eating pork we’ve ever made! Turned around and made another one after that one!!!

[@lware1]

How long have you been using the pk grill? How do you like it?

[@501BBQ]

I’ve been using pk for a long time. Love them! I have 6 of them

[@lware1]

@@501BBQ wow! Do you keep them covered by a porch or one of their covers or just uncovered and ready to go?

[@501BBQ]

I keep my 360 on my porch but out of the elements with a cover from pk. My others are in my garage

[@hotandfastmobilebbqandcate4004]

💯💯💯

[@501BBQ]

Yes sir!

[@ddmau7995]

Check the ingredients on the rubs you buy. Some sauces and rubs have MSG in them! MSG is really bad for your heart ❤ Ask your cardiologist, I don't know why they include MSG . Not necessary as an ingredient.

[@501BBQ]

MSG must make it good lol. A lot I have are gluten free

[@davidkirkpatrick712]

Looks good !!! I prefer lump charcoal

[@501BBQ]

Thank you! I’m more of a lump in my drum smokers and mainly briquettes for everything else. Why do you prefer lump?

[@davidkirkpatrick712]

@@501BBQ less ash it seems & longer burn time especially on a long pork butt smoke. Don't have to open lid as much

[@davidkirkpatrick712]

@@501BBQ they seem to also achieve higher temperatures like over 500 to sear a steak

[@501BBQ]

Yea that’s why I use it in my drums is less ash.

[@adburn1066]

Yo, dude, how do yall reheat they pulled pork once u have frozen it?

[@501BBQ]

Ziplock or vacuum sealed then in boiling water

[@nycqnycbbq2380]

Nice video buddy n stay safe gloves n masks for now . Oh u need to taste different parts n describe the delicious ness next time

[@501BBQ]

You as well! Thank you and appreciate you watching!

[@edwardboyer7102]

Tx style bbq only has salt an pepper on it

[@501BBQ]

Well that’s pretty much all this seasoning is

[@shawnsgear]

Wow thanks so much for the video! My PK 360 arrives today! Question for you... I was looking into how I want to do my temperature probes and it looks like you just close the lid directly on the cable. Am I seeing that right? I guess I was a little worried that doing that my mess up the cable.

[@501BBQ]

Awesome! You’re gonna love it. Yea I just close the lid. To much of a pain trying to route them.

[@shawnsgear]

501 BBQ OK thanks. I may give that a shot. Also I’ve seen some folks modifying their PK 360 with the Billows fan or the pit viper. Have you considered this? Is it something you feel that is needed?

[@501BBQ]

I’ve ran it with my Bbq guru but I don’t feel it to be necessary. The 360 is very efficient and holds temps very well

[@shawnsgear]

501 BBQ Ok thanks!

[@shawnsgear]

501 BBQ Do you mind telling me which controller you used for the guru? I may try it out.