Man, the PBC is an amazing contraption, I'm officially hooked! 7# shoulder seasoned in beef and game, some penzeys spices and left alone to get happy overnight in fridge. Followed Noah's video to the T with my only deviation being the shoulder on the rack the whole time. Took about 3:30 to get to 160 and then I wrapped it and back on for 1:30 or so. Let it rest for 45 minutes, then pulled to plate. Amazing flavor, super tender, awesome result
My only question to the board experts is one of wrapping vs. non wrapping. The bark isn't something that's all that important to me per say, but would non wrapping give a different texture profile to the pork? Totally nitpicking here, but some of it felt a little "pork roasty." No one else who devoured it made that comment so maybe it's a me issue, lol....
Thanks to all, I've learned a ton from all of you already, grateful for the insight and help!
Cheers!
Tom