Pulled Pork, first attempt, Happy All-Star Game!!!

[rlightfoot]

Howdy smokers,
Brined a 7 1/2 pound pork butt overnight for 12 hours in 50/50 Apple juice and apple cider vinegar with minced onion, brown sugar, garlic, paprika, salt, pepper, chili powder, cinnamon, and sugar. At 6 am I fired up my WSM, briquettes and apple wood, threw it on at 230 degrees around 7 am, checked the IT at the 8 hour mark and added some smaller pecan chips to get her smokin again when I wrapped a rack of ribs for the "2" in the 3-2-1 rib technique...temp was 165....color looks great. Still has a lot of moisture, gonna be a great bark on it thanks to the mustard and a good rub but I have one question...what is a good IT to aim for before I pull this bad little piggy off the smoke and serve em up for the midsummer classic so it's tender and juicy like we all hope for? Thanks smokers and HAPPY ASG!
Ryan

 

[drlchi]

Go for int temp of 205F...make sure your thermometer is not hitting the bone (if there is one). Also, let it rest for an hour before pulling or you'll lose all the moisture when it shreds. Can wrap I in tin foil and put it in the oven for an hour to rest, or a cooler if you have one...can wrap it in towels too, but I never do that.

Post some pictures of the finished product...good luck!

 

[crazymoon]

Go for int temp of 205F...make sure your thermometer is not hitting the bone (if there is one). Also, let it rest for an hour before pulling or you'll lose all the moisture when it shreds. Can wrap I in tin foil and put it in the oven for an hour to rest, or a cooler if you have one...can wrap it in towels too, but I never do that.

Post some pictures of the finished product...good luck!

Ditto on 205!