Inaugural Run Of The Pit Barrel Cooker!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
Glenburn, North Dakota
Seasoned a 4 1/2 pound boneless pork shoulder with Tatonka Dust and smoked with apple to a 160º internal meat temperature.


Pulled from the hooks and double foil wrapped with additional seasoning and some Budweiser Black Crown Beer and back in the PBC. Pulled the pork shoulder at 198° IT and gave it a couple hour cooler rest.


The pork shoulder is pulled...


On a pretzel bun, drizzled the pulled pork with sauce and topped with coleslaw... served with Dutch's Wicked Baked Beans and a few pickle slices.


Not sure if it was just my mood, the pretzel bun, the PBC, or just plain hungry but this was the best pulled pork sandwich I have ever had!

Thanks for looking! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts