Sunday is my football day. I loaded up the PBC with a chicken cut in half & a pork roast in the 9lbs range. My wife injected the chicken and seasoned it up. Saturday night we seasoned the roast with yellow mustard, Memphis Dixie dust& Cabella's Baby Back Rub. Let it sit overnight in the fridge.
After 3 hours took the chicken off, shredded it for snacks later.
Continued cooking the roast. After about 4 hours took it off and then wrapped it in foil with some Tennessee Red Sauce, And put it back into the PBC till it got to 200 degree's.
shredded it and mixed it up with the juices that were in the foil.
this was a very tender, juicy & flavorful roast. The PBC seems to make whatever I cook in it taste good. It is a easy cooker to use.