Tried a pork roast for pulled pork for the first time yesterday. I only had a 3# boneless roast on hand but I thought it was big enough to experiment with. I used Jeffs rib rub on it and I thought it was beautiful before it went into the smoker. I used the same method that Jeff described as his "Big Mistake". I smoked it in the Char-Broil offset for about three hours with cherry sawdust in a smoke pan I made from a fruit cake can. It worked great! Then it was into the oven at 225 until the meat temp was up to 208 (about three more hours). I let it rest for about 45 minutes and then opened up the foil pack. The meat was so juicy and tender that it was falling apart as I unwrapped it from the foil. This is going to be supper tonight but I couldn't resist sampling as I was pulling it. SUPERB!!! It's going back in the oven to warm for several hours before supper and then the final judgement will be passed down by my wife and a couple of friends I've invited for supper. I'll add latter just what that judgement is. My wife is pretty picky when it comes to smoked anything so I hope she likes this.
I'm sorry about no Q-view, but I don't own a camera that I could use to post pics with. I wouldn't know to anyway. I'll have to get the kids to help me out with that part of these posts in the future.