That is something I'll have to try. Always use a rub just salt might be a big hit. Little tip paper towel soaked in a bit of vegetable oil works great as a chimney starter I use two towels .

Looks good, Matthew! The Kosher salt dry-brine works even better if you do it the night before you cook. That gives the salt plenty of time to migrate all the way into the meat where it can retain moisture, and the result will be moist, juicy BBQ.

Awesome video! I would love to see you so one for a brisket on the PBC. I can't ever seem to get it tender enough.

Looks fantastic, Matthew. Great tutorial. Salt only? Huh, how ‘bout that. I’ve never tried it but I will.

Another great tutorial video without a lot of fluff , thanks for sharing it is a great help to us newbies with the PBC.

So great to see you, love this recipe, I’m gonna try just using salt next time! Hope you and Martha are doing well. Love you guys. That’ll be great pork with some eastern Carolina BBQ sauce!

So glad I found your channel!

Hello Captain CJ, and crew! Greetings from Punta Gorda, FL.

Good stuff here. Thanks for the instruction

My wife won't let me use that much salt even though its a large chunk of meat. Maybe I can season while she ain't looking lol. Great info for sure!

No hanging?

Awesome cook and very helpful. PBC is still on my list. How does it do for ribs compared to the WSM? Happy Memorial Day weekend to you and Martha!

how on earth do you keep charcoal lit for so long

Looks a little dry from here.

Dont eat pork meat