Sorry, couldn't resist the subject...
PongGod's pulled pork post got me thinking, and I didn't want to hijack that thread, so I thought I would start this one. The PBC is my go to cooker for everything now...with the exception of pulled pork. I still prefer the way it turns out in my BEESR. My experience is limited to a couple of cooks on the PBC, so I'm thinking I just need more experience/more ideas from you guys.
So far, I've only followed the video on the PBC website, substituting Bad Byron's Butt Rub (the same rub I use on the BEESR). I have recently picked up Teesquare's FS&B rub, so I'm looking forward to trying that soon.
Any ideas would be appreciated. I tend to cook butts to temp, then FTC them. That said, approximate times would be appreciated in any comments, understanding they vary, possibly greatly. I'm willing to hang, foil and cook on the rack, anything worth trying out.
If you guys can help me with this, I think I can put my TBE and BEESR away in storage, pulling the TBE out for tailgating and possibly turkey (non)frying. Although the turkey breast on the PBC was pretty darn good last year.
Thanks,
Grossie