Hi,
I just bought a PBC and did my first cook. Box arrived damaged and the barrel had a few small scratches. I emailed the company just to let them know in case I had a warranty issue down the road. Within minutes they called me. Great customer service! I hit the scratches with Rustoleum high heat and all is good. What a great start.
Cooked a shoulder this weekend and it was delicious. I followed the PBC video and then wrapped in a towel and put in a cooler for about 45 minutes before eating. The bark was a little soft so I searched for some tips. I found some answers, but not exactly what I was looking for. I have a couple questions if anyone out there has advice:
- Does anyone skip the foil? Does it add a lot of time to the cook?
- Can you use foil to get through the stall and then remove the foil towards the end to dry out the bark?
- Does anyone ever use a mop sauce during the cook?
I have only smoked a few shoulders on a kettle before getting the PBC. The old recipe used a vinegar mop sauce with jalapeño, onions, red pepper flakes, etc... I missed the vinegar and slight heat from the peppers.
Thanks in advance for any advice.