Decided I was done with inferior grills. Got me a couple grown up grills now, PBC being one. I have done two cooks on it.
First cook was 4 whole chickens. Dry brined two of them. Halved the birds and rubbed each half. Rubbed in variations of lemon pepper, Kickin Chicken, PBC Beef and Game Rub, PBC All Purpose. Hung them for 2.5 hours cracked the lid half open at the last 10 or so minutes to finish the skin. Excellent results. Chickens were .99 a pound, couldn't resist.
Second cook was a 7.25LB Pork Butt. Cubed the fat cap. Generous rub of PBC Beef and Game. 8 hours on the grate, no flipping, no foil, and it hit 200 IT. I threw in a couple handfuls of hickory chips at the beginning and half way through. Fantastic bark, great pulled pork.
No pics folks, these were unicorn cooks. Next time.
Thanks to the folks at PBC for brining this drum to market. I apparently have the version 2 of the unit. Very happy.
Chris