Hello fellow Pit Barrel Cookers.
I cooked lamb breast on the PBC last night. These are rubbed with salt and pepper and cooked over blue bag Kingsford.
Cooker ran at about 290 with outside temp in the 30s. I pulled them in 2.5 hours at about 175-180 internal. I think they would have been better at 190 or so for tenderness. Some of the rib meat was a little tough. There's not much chance of these drying out, they are super fatty.