Grocery store had two per cryovac pork butts for $1.49 lb. I bought several and made buckboard bacon from one butt, and figured why not make pulled pork from the other. An 8 lb butt that I left the bone in, cross hatched the fat cap, rubbed with EVOO, rubbed with Three Piggies BBQ Rub, then prior to smoking, patted brown sugar on it.
This is going to be a NO FOIL SMOKE cause I want that awesome crispy bark.
Out of the pan and onto a 225* preheated MES 40 smoked with 75% apple and 25% mesquite to an IT of 203* (approx 2hrs per pound to smoke it). I also mopped with some apple juice about a half dozen times, then decided I didn't want to prolong the smoking time!
Isn't that a thing of beauty! Off the smoker and the bark is just awesome looking and tasting!
The bone came out clean and the meat was tender and juicy.
Thanks for all the great help/info and for the great finishing sauce recipe.
Thanks for looking!