Well everything turned out great! Pulled pork seems to be well dialed in, and I don't seem to have to worry much about the finished product. The KoolAid left some interesting colors on the meat when it was resting before smoking. During the smoke it had a sweet red color. I don't think I noticed any difference on the final taste test so I probably won't use it again.
I had the smoker running a little bit hotter (250) when cooking the beans which helped thicken them up and leave some delicious crispy pieces.
The reason I used pickled jalapenos is that Sonic and another Restraunt in our area use them stuffed with cheddar and they are pretty good and don't have any heat. We are sissy's a bit when it comes to spicy food. They were still spicy but when dipped with some rance they were dang good. My father in-law ate a bunch. I cooked them at 240-250 until the bacon was good and crispy and the cheese was melted. They were very soft to work with, but I took my time to fill them and I had absolutely no trouble with them on the smoker. I think they firmed up a bit with the higher heat.
Does anyone know what kind of pepper to use to get the taste but no heat? I was thinking pablanos...
I also made bilbo's carolina mustard sauce which was so much better than I expected! It's really good all by itself but once you put it on the meat it balances so well. This recipe is such and easy one to make, that it will always be available at my home
Here are the pics=