Picnic shoulder, first time

[Papa Bob]

Isn't it a butt with part of the front leg attached and still the same thickness, should cook the amount of time and render more collagen if wrapped and you get that liquid gelation for your pork jus

[Ernest]

DWCowles LOL!! It can do low and slow but needs tinkering with. I did bacon at 200 degrees. I sent the PBC folks the process.
I think the PBC would suit you best.

[DWCowles]

Not if it doesn't cook low & slow like 225ish for 12 hrs. Now if I want to stay up and drink cold brew and have fun I fire the Lil Monster up Ernest

[Ernest]

DWCowles but it's more authentic than pellets cookers.

[Jerod Broussard]

Even with a hot burning charcoal, you hang 5 briskets in that dude, you got low and slow.

[DWCowles]

My opinion the PBC is worthless if you can't cook low & slow with it Ernest

[Crunchy]

This calls for research. Lots of research. ;D

[Ernest]

Crunchy the PBC is not meant for low and slow. So your 290 was typical comfort zone for the PBC.
If you want low and slow you'll have to tinker with it
What I have noticed is that the bottom vent is close to useless for dialing in temperature.

[Crunchy]

Henrik, where would you make that cut? Great big bone running through this thing.

[Crunchy]

So right. Next time.

[Crunchy]

I'm now a fan. I'd definitely do it again. I was interested to see the variety of meat types/textures once it was done. Lots of white meat, as you say. Some nice fatty parts, which were delicious, if not super healthy. Yummy crust. Also a small area near the big bone that I tossed...it just looked grey and tough. Maybe I scorched it when I started so hot...

[smarkley]

Beautiful!

[Jerod Broussard]

Great pics!!

[Jerod Broussard]

The following was all that was needed to know it was delicious....

Pit Barrel Cooker.

[Crunchy]