Pulled pork and ribs ...

[bergmef]

I want the fat dripping into the fire ... adding to the aroma

[fzxdoc]

I want the fat dripping into the fire ... adding to the aroma

not to mention more flavor...IMO.

Kathryn

[fzxdoc]

would you try to hang them or just bite the bullet and sit them on the grate?

I like hanging them until they reach about 160. Then for safety's sake I put them on the grate to finish up, unwrapped, to 199 to 203 deg F internal. I think that part of the cache and yes, I'll say it, flavor, of the PBC cook is due to the meat self-basting itself as it hangs and the drippings hitting the fire (which happens with/without hooking the meat). For that former reason, I try to hang whatever meat I cook on my PBC, at least for a significant portion of the cook.

Kathryn

[bergmef]

I chickened out, I used the grate :-) 7:50 am, 15 pounds of pork. Barrel settled at 275 degrees, no extra plugging of the rebar holes.