Glad to be a new member of the forum here, and thought I'd share some pictures from yesterday's cook here in northern Colorado. I woke up yesterday morning to a balmy 24 degrees, with frost covering everything. I fired up a chimney, and by the time those coals were ready, the temp had climbed up to 32.
At 9:15, I hung two seven pound boneless port shoulders from Costco, rubbed with olive oil and a heaping portion of the PBC Beef and Game rub.
They chugged along until about 12:30, when I hit a stall at 159 degrees. I cracked the lid for about fifteen minutes, and about ten minutes after that, the stall was broken. I got to 165 at about 2:00, so I wrapped them and added Dr. Pepper as a brazing liquid. The shoulders went into the oven at 280
I added a chimney of lit charcoal to the PBC, and hung two racks of ribs rubbed with oil and a sugar-free spicy rub.
The shoulders hit 200 degrees at about 4:00, so I gave them the FTC treatment. I decided a little cast iron cornbread was necessary, so that went into the oven at about 5:00. At 5:30, I sauced and re-hung one of the racks with KC Original.
I took the first shoulder out of the cooler at 5:45, and it was absolutely perfect. Tender, juicy, and falling apart just with pressure from the fork. I pulled the first shoulder, cut the ribs, and dinner was on.
I couldn't be happier with the PBC... It isn't quite set-it-and-forget-it like the Traeger crowd seem to appreciate, but I love the flavor of everything that comes off this beast!
( fixed the title of your thread for you...
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