Last week on my family vacation trip, I had some pulled pork from a stick burner. I must say that the taste was really good. So when I got back, I tried to figure out how to get that pure wood smoke taste from the PBC (without the drippings hitting the fire) and still get a great bark.
What I finally decided to do was to put the pork neck in a tray to catch the drippings. I had to use some butter fat to get an initial grease cover of the tray to prevent small pieces or juices that come off the pork meat from burning when they first hit the hot tray. These can quickly turn into a black crust that smells unbelievably awful (had it happen to me on my Kamado during one of the first cooks). I used a teaspoon to baste the piece of meat with the drippings inside the tray. I should have done it more often because one side got a bit dry on the outside. I added two pouches of apple wood chips to the fire. Next time I will add even more.
The taste and the bark both were outstanding (sorry for the missing image of the actual pulling of the meat).
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