So, I decided to try pulled pork this weekend on the PBC. I've made it in the past, but never felt like it was "amazing". I now know why. Here's what I did to make it a success.
1. Blot dry and apply EVOO 12 hrs beforehand, then rub with PBC Beef n Game seasoning.
2. Cook on PBC using standard methods. I put mine (a 4lb butt) on the PBC at 10am.
3. After about 4 hrs. I was hitting the stall (it actually happened around 182). I then basted with cider vinegar every 45min. for the next 1.5 hrs.
4. At 185, I decided to wrap it in parchment and put it on the grill grate in the PBC. I also cracked the lid a bit to up the temp. Til then it was hovering around 260-270ish. After cracking the lid, it kicked up to 300.
5. Pulled the butt at 203 at approx. 6:10pm.
6. Let it rest to a temp of around 175 before I couldn't resist pulling it apart. YUM!!!