First cook on the PBC was a 7 lb. pork butt wetted with balsamic vinegar and rubbed with Big Ron's Hint of Houston, and vac sealed and refrigerated Thursday.
Two hours after hanging the butt, 4 chicken 1/2's were thrown on. 2 with Big Ron's and 2 with Mo' Rockin'. When butt reached IT of 170F, it was pulled, rested, and deboned. A piece of about 4 lbs was wrapped and refrigerated for slicing tomorrow. Chicken was pulled, and resting. The remaining 1 3/4 lb was cut into 1" chunks for pork burnt ends, which was panned with Weber Honey BBQ and 1/4 C of Fine Swine and Bovine, and back onto the PBC for about an hour and half. Sweet potato rounds with EVOO and WOW were added to cook for 45 min. The PBE's should have been on a bit longer but rain was coming and played it safe by pulling. While salads were getting made hung one of the 1/2's was put back on PBC for 3-4 min. to reheat. Great cooker! Food that came off was excellent! Especially the pork burnt ends! Cheers
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