I bought all those pork butts @ $1.19 lb so thought I'd make some pulled pork for the upcoming Rifle Elk Season.
Smoked it in the MES 40 on the 3rd rack with set temp of 275* and a cabinet temp of approximately 250*, with Pecan and Apple wood. It took about 16.75 hr from start to 200* IT. I put an aluminum foil pan under for the drippings and added apple juice and apple cider vinegar with a bit of brown sugar.
This one is a 9.25 lb cleaned up and ready for Sportsman's Warehouse Southern Pecan and Honey Rub
First coating of rub
Wrapped and ready for an overnight rest
Second dusting of rub
A cleanly removed bone - and the butt is falling apart
Pulled, if you can call it that. It was so tender it literally just fell apart
Thanks for looking!
Smoked it in the MES 40 on the 3rd rack with set temp of 275* and a cabinet temp of approximately 250*, with Pecan and Apple wood. It took about 16.75 hr from start to 200* IT. I put an aluminum foil pan under for the drippings and added apple juice and apple cider vinegar with a bit of brown sugar.
This one is a 9.25 lb cleaned up and ready for Sportsman's Warehouse Southern Pecan and Honey Rub
First coating of rub
Wrapped and ready for an overnight rest
Second dusting of rub
A cleanly removed bone - and the butt is falling apart
Pulled, if you can call it that. It was so tender it literally just fell apart
Thanks for looking!