I talked to the PBC people and they said it was better to hang the roasts instead of putting them on the great. I salted them Thursday night and rubbed them with Southern Succor Rub ( minus the salt) from Smoke and Spice on Friday. The average temp in the cooker was 260 and I cooked them for 2.5 hours, pulled them at 140 and wrapped in foil for 30 minutes till a temp of 145. Some of the moistest pork the boys ever had
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
Based upon your photos I did the following: I made them in my smoker with my pork rub on day one. Injected with beer, a tablespoon of cumin and garlic olive oil. Delicious sliced pork. Day 2 - cut into 2 inch cubes. Put 1 cup chicken stock in crock pot. Put in 1 diced onion, 2 cloves garlic, 1 TBS Mexican Oregano, 1 tsp cumin, grated peel from 1 orange and 1 lime and 1 diced jalapeño. High for 4 hours, low for 2. Fork tender - broiled with a bit of butter for 4 minutes. Served on tortillas with cilantro and juice of 1 lime. Delicious! I have passed those roasts so many times in Costco and never gave them another look until I saw your post. Thank you.
I cut into cubes on day 2 for the crock pot carnitas. Day 1 I ate the slices that came directly off of the roast from the smoker. Served with mashed potatoes day 1. They came off the smoker looking like Brewmaster's roasts.
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