Here goes my first run at pulled pork. Obtained a small (3.5 lb) picnic shoulder from the store along with a 7 lb butt to smoke at a later time. Applied salt to cut the night before. Coated meat in yellow mustard and my home brew rub a couple hours before going on the smoker. Prepped the mini at 250 and placed the meat on. I planned for the meat to follow the 1-1.5 hr per pound...Not the case here, this lowly 3.5 picnic smoked for roughly 10 hrs, but still turned out excellent. I sprayed the shoulder every hour with a 80% pure apple juice/20% apple cider vinegar mix. Smoked over hickory to an IT of 205 and pulled from the smoker and immediately pulled since it was nearly midnight when the meat was finished. I slacked on the pics this go around...terribly sorry folks. Without further ado, the qview (or lack thereof).
Thanks for looking fellas.
After mustard and rub applied and placed in the fridge for ~2 hrs.
Skipped the middle steps and straight to a portion of the pulled pork view. You can see the smoke ring, bark, etc. Paired with some coarse slaw made by my wife makes a FINE sandwich.
Again, sorry for the lack of step-by-step and pics. I'll do better next time