Thought I'd share my NYE pulled pork success.
Brined overnight with water, pickling salt, molasses, litle bita garlic and onion powders
Rubbed with Jeff's rub
Injected with Cherry Dr Pepper ("HOW BOUTA LITTLE KIIIISSS?!")
Smoked for 14 hours in the MES30 @ 220
Foiled at 170, pulled at 205, rested for 45 minutes on the counter
SoFlaQuer's finishing sauce was added during the pullin'
Tossed on wife's home made bread with some pickles and Carolina BBQ sauce (homemade of course)
Dutch's wicked baked beans smoked for 3 hours
Makes for one happy Hokie.
Washed and ready for the mustard and rub.
Ready for foil
Pulled and ready to consume