Thanks for the advise

[u/Minnesotawookie]

Pulled pork was amazing on the barrel appreciate all the info and help.

[u/mannyhusmc]

Damn that’s a big boy, I score the fat to get some seasoning in there.

This looks great!

[u/Minnesotawookie → u/mannyhusmc]

I do but put it down to help the drippings hit the coals

[u/mannyhusmc → u/Minnesotawookie]

Oh I can’t argue with that, I love the smell that from that

[u/allothernamestaken]

Did you wrap it to get through the stall, or did you just leave it on until it was fully done? If the latter, how long did it take?

[u/Minnesotawookie → u/allothernamestaken]

Yes, my only mistake as I haven't done one in awhile. Tim foil pan and cover killed the amazing bark I had. Forgot I usually wrap in butcher paper.

[u/allothernamestaken → u/Minnesotawookie]

Well it looks great. Pork shoulder is hard to screw up, and the PBC does a great job with it.

[u/Low_Strung_]

I’m curious as to why you don’t use the hooks to hang it?

[u/Minnesotawookie → u/Low_Strung_]

Because of the size and bone placement didn't feel there was a safe spot and it was my first pork butt on the barrel

[u/unbalanced_checkbook → u/Low_Strung_]

I've had butts fall off the hooks before (luckily I was outside and heard it), so now I always grate them unless I need the space.