Decided to try for some pulled pork. Since getting my Smoke Vault I have tried brisket (a tad dry but good), chicken (good but not outstanding), beef ribs (incredible), and pork chops (best I have ever eaten). So this time I decided it was time for pulled pork. I do want to try the brisket again now that I am getting the hang of it. The Smoke Vault makes it so easy. I was up to temp in about 2 minutes and had it balanced out within 20 minutes.
I decided to brine it all day instead of just the rub. Not sure why, I just did. Although I forgot to reduce the salt content of the rub but I love salt anyway so hopefully it will work out. I will try it without brining next time for a comparison. I threw it in the Vault at about 10:00 hoping to have it ready for lunch tomorrow. I am using hickory and mesquite, may switch to oak or apple later since both of those are pretty dominant. Got it at 225 degrees.
I went ahead and used some mustard since I was just rubbing it and throwing it on the smoker as opposed to wrapping it overnight.
I forgot to take a pic before I rubbed it down. Its 11: 30 pm right now so I got my maverick set to alarm me. Next time I put in some wood I may try to catch some z's. Plan is to get it to 160 and then foil it to 205. Depending on the time, I may throw it in the oven after I foil so I don't have to think about the Vault temp.
Wish me luck. WIll post progress.