Light your Pit Barrel Cooker (PBC) according to the instructions. Oil the grate so the meat will not stick. Place the meat on its side on the grate. Add your preferred wood for smoke- I added cherry wood. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer
(I recommend the Thermapen for accurate internal temperature readings). This should take approximately 2 ½ hrs depending on the weather conditions.