I have not cooked with PBC so maybe it's really different but I don't see how. If you use the hanging rack with WSM, the cleanup should be the same as PBC. Just couple of hooks to clean just like PBC. The setup should also be the same. I light about 30 coals in the chimney and dump into WSM and wait about 15 minutes before hanging the meat. With the bottom vents at about 25% open, WSM will sit at 275-300 F the entire cook just like PBC. There's no baby sitting. And then at the end of the cook, you can close all vents and kill the fire and reuse the charcoal for the next cook. So in theory, WSM should use less fuel than PBC. And WSM gives you the option of placing the cooking grate directly on top of the firebox and placing the empty water pan to catch the drippings from the hanging meats if you don't want the strong taste of the charcoal grease vapors. Or do without just like PBC and UDS if you prefer that taste. It's the exact same concept except WSM just gives you more control and options. You can cook low or slow or hot and fast. I pretty much only cook hot and fast with WSM, and I use the hanging hooks for all my chicken and rib cooks.
But like I said, I haven't used PBC so maybe I'm missing something thinking WSM with the hanging rack is pretty much the same as PBC or UDS.