Made some PP for a little friendly smoke-off with the boss (our students are the judges -- and the beneficiaries of the smoky goodness)! This is rapidly becoming a quarterly tradition between us on the campus. last time it was BB's, this time PP, and were talking brisket or fatties for the summer term. Of course, turkey next fall.
Started with 14# of butts, rubbed with salt, pepper, and brown sugar.
Got the smoker set up and settled at 225*, and into the pool they went. Smoked for 5-6 hours with Rancher coals and cherry wood, then foiled and continued at 225* until they hit 205*.
Given the time-frame I was working with, I kept them foiled and wrapped in towels in the cooler for several hours (while I slept a bit). the above pic is right before I pulled one of the butts.
Came out really moist and tender, and it fell apart in my hands, as usual. I was going to add a finishing sauce I found here on SMF, but the meat was already so moist and tender that I decided against it at the last moment (I didn't want to wind up with mush from the vinegar, as it would be a few hours before serving). I heated 2 foil-covered bricks in the oven to about 200*, set them in the bottom of the cooler, and wrapped everything in towels to keep warm until after class for the competition.
The results were in; out of about 40 votes, I lost by a margin of 3. Both efforts were delicious, but I thought my boss' PP texture was better and truly felt he should have won.
Thanks for looking! Cheers, and Happy Memorial Day!