Hey, just an update. I got the PBC way back in July and sadly my SRG is gathering dust. And I had a friend visiting from Colorado a couple weeks ago that introduced me to the food heaven of pulled pork, so we made some of that. Wow. Unbelievable.
The conversation was pretty funny, I said to him, "What do you feel like eating this weekend? Ribs?" His response, "I actually don't prefer ribs these days." After I came to, I asked him to explain a little further, and we got onto the topic of pulled pork. Being from North Dakota, I don't think I've ever had a decent pulled pork in my life, but I figured, let's give it a whirl.
We ended up with two 3.5 pound bone-in pork shoulders, dry brined overnight and then coated with Memphis Dust. Placed into PBC at about 4 o'clock. Around 6 or so the natives were getting hungry, so I pulled a rebar out to speed things along. Around 7, the internal temp was only about 180, but everyone was too hungry to wait. So, we took them out, let them rest for about ten minutes, and pulled it. It was a little too tough, and we all knew it was going to be, but the bark and the flavor were amazing. We topped it with some SC mustard BBQ sauce. Absolute heaven.
Also, the absolute best chicken and ribs I've ever had in my life have been in the last three months as a result of the PBC. Big thanks to this forum for sharing information and results of this amazing device, as well as to the guys who came up with it.
