This is my first try at Smoked Pulled Pork, and I have read many threads on this forum in order to learn how best to perform the smoke magic myself.
I have 2 Boston Butts I got from Sams Club- a 9 pounder & a 7 pounder.
Last night I massaged some Weber's Horseradish Mustard into them and then rubbed them with Cajun Shake and a Hombrew rub that I make up for dusting my chicken breasts and salmon. I left them in the firdge overnite, about 14 hours to soak in all the rub.
Fired up my MES 30" this morning using a combination of Apple and Hickory chips and set the temp at 240 degrees.
I put a pan of 1/2 water & a can of Labatt's beer in the bottom to give it a bit of extra flavor!
The larger Butt is on the bottom rack, raised up a bit in an aluminum pan, while the smaller one is above and will drip down into the pan to catch all the juicy goodness for creating some aus jus later......
The internal temperature probe was placed in the lower Butt, while I put an Oregon probe in the upper, so I can monitor the progress separately.
I am still considering wrapping the butts in aluminum foil when they have attained a nice bark and are in the "Stall" phase around 170 degrees
I started at 8 AM and hope that at least the 7 pounder will be done by 8 PM tonite- 12 hours.
This is my 4th attempt at smoking, the first one, was 2 - 3" Rib Eye steaks that we rubbed with Cajun Shake & then smoked for a couple hours & then finished off by putting them on the Searing station on my Weber gas grill for a minute on each side- WoW!!!! they were Medium Rare, had a great crust and were the best steaks I have ever tasted... my buds & I polished them off, just tearing into them from the main serving plate, they never even made it to the individual dishes... I must add that we were drinking Sailor Jerry Rum that afternoon....
Have a Great Sunday!!!! Jim