this is only my second pulled pork on the PBC after owning it for 6 months. This one was far better than my first attempt. This one I injected on Saturday, dry brine on Sunday and this morning put the rub on and into the cooker two hours later. I wrapped this one in foil as well, the first one I did I didn't wrap. I far prefer the wrapping, the first one the bark was far too tough and the meat was on the dry side. I let this one rest in a cooler for two hours as well but I drained the juice out of the foil before I did that. I thinned out some of the bbq sauce into the juices, added rub to the mixture as well as red pepper flakes and poured that on the shredded meat.