I will never cook a pork shoulder on any other grill. I did 2 this past week. The first one I did on my Weber. I cooked the low and slow way at 225 degrees. It took so long we had to settle for McDonald's for dinner and I ate the pork the next day for breakfast lol. 16 hours in total.
Second one on pbc took 5hrs and 15 mins. This temp averages temp was 300. Both cooks were wrapped at 160 to finish at 200 degrees. Both were about the same size.
The differences were the low and slow had more bark. The pbc of course had bark too, but not as much or as even. So that said in my opinion, the extra bark isint worth the time or the fuel consumption to have a cook last that long. Bbq is fun for me. But their was nothing fun about waiting 16 hours. Pbc rules for pulled pork