I'll be firing it up so I can send my mother home with some pulled pork when she comes over on Mother's Day.
In regards to pork butt on the PBC--and pretty much everything the first couple of times out--I followed the instructions from the PBC website. I've since moved to almost always just putting it on the grate instead of hanging it and I'll let the temp ride higher like Sako mentioned before wrapping it. If you wrap right when it gets to 160-165, your bark won't be barking as much as you'd probably like. I've been getting better results by leaving it on for at least another hour to an hour and a half once it hits 160 before wrapping. Holding it for a couple of hours really makes a difference as well.
That being said, I've done it as directed on their site and the results are still great. Even better though if you let it ride out longer.
For the new PBC'ers, you'll realize you need the hanging grill grate pretty quickly. You will get in a bind once you wrap large cuts and have to put it on the grate if you are wanting to do ribs at the same time. There are work arounds, I'm sure, but it makes doing multiple items easier.
Also, wings are insane off the PBC. Should be a nice addition to a first cook...put the pork butt on the grate and then do some wings at the same time. Looking back, I wish I would of done something like that for my first cook instead of two butts and a brisket.
Oh, and just because I want to get in on the pron, here is some stuff I've done. I highly recommend grabbing some beef short ribs as the PBC produces amazing results.
