Quote:
Originally Posted by 808
Aloha all,
I've cooked it in the ground, and in the oven, but this is the first time I've done pulled pork in a Pit Barrel Cooker.
Hung an 8lb party ham
3 hours in it hit 131* internal
5.5 hours temp hit 160 and I pulled it out, removed the skin, added more rub and 1/2 cup beer while foiling it up tight. 2 hours on grill an it made 190*. Resting now for 15 minutes.
7.5 hours total and tada. Picture is horrible as it was shot under fluorescent lighting. Please forgive.
Should have used a lot more rub. Made sliders with King's Bakery sweet bread rolls and a wasabi aioli.
I have a lot to learn and will continue to visit here to learn from the masters. 
side note: I put the skin in a toaster oven at 350* for 20 minutes and it came out perfectly crispy with a great smoked flavor. At least something came out perfect. |
Nice!
Maybe someday I'll unwrap the grill grate from my PBC. LOL. This might actually make me try something that uses the grate. For whatever reason, the PBC has always been about the hangers to me.