PBC Pulled Pork pr0n
 

First time cooking butts on this. I was worried about hook placement. You'll prolly cringe how the look-went medieval with hooks. Not pretty but worked. I have a big family so I banged out 3 4-5 pounders.

My rub..
http://img.photobucket.com/albums/v2...ps126189a7.jpg

Tried Oakridge out on one of them. Came out great.
http://img.photobucket.com/albums/v2...ps080b782a.jpg

Wrapped em back up and let em sit in fridge overnight with rub on.

Lets git 'er done..
http://img.photobucket.com/albums/v2...psaccbe8b2.jpg

Almost at 160.. I went two with fat cap down and one with fat cap up. For curiosity.
http://img.photobucket.com/albums/v2...psbc6b4e2e.jpg

The bed.....
http://img.photobucket.com/albums/v2...psa54f3159.jpg

Flanked by brats, fat side down and some 9% gold poured in...
http://img.photobucket.com/albums/v2...psd26e920b.jpg

http://img.photobucket.com/albums/v2...ps152a3056.jpg

http://img.photobucket.com/albums/v2...psf663ce9e.jpg

It was windy and 40 degrees out. PBC cooked like a champ...

Looks damn tasty!

That looks great, nice job! :thumb:

just curious, why not use the grate so they can finish in the smoke?

Looks good.

What temp did it run at?

Looks good to Me !

Used PBC's idea of dousing with beer and foil it. It ran at 280.

The cook looks like it turned out great.

I have a couple of questions. Those look like half butts or very thick pork steaks? Also, I don't understand what you did or why you did it after they were smoked on the hooks?

looks good

They were half butts. I was having issues finding full butts close by without heading down towards Olympia.

Looks really good!! I love the PBC yes the hook thing was a little "iffy" at first.. but now no worries

That cook looks good. I hate cooking half butts, but, nice job.

Result looks wonderful, but I cringed when I saw that nice beer being poured in.

Yes, I prefer to douse my pulled pork with good beer once I have eaten it.

Looks good to me.