I have got a good feel for this PBC now. Well at least for pork butt. This is my 4 one of these on the PBC, and it is just getting easier and easier. I lit the barrel, waited 15min. While waiting, pulled the rubbed pork out of the fridge and freshened it up. Hung the meat and worked in the garage for an hour. Checked the meat temp and barrel temp, both good. Went to Home Depot, got some stuff, came back an hour later. Checked meat temp 162 wrapped and put back on the grate. Rode bikes with the kids. One hour late add 2 ears of corn. Pulled pork off an hour and a half later at 202. Placed in a cooler for 30 minutes, then pulled. Took corn off when pork was pulled and ready to serve. It was delicious, I am just loving this barrel.
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