I got an itching to try a long cook in my new smoker, and what better way than some pulled pork? Rubbed down with Jeff's rub and wrapped up overnight.
Pulled out of the fridge around 8:30 a.m. Started warming up the MES and unwrapped this 9# beauty. Excited to try my new rib rack/roast holder from Walmart. It will easily allow smoke to get all around my pork while still being able to keep my smoker clean with it in the foil pan.
Set the pork in around 9:05 a.m. AMNPS is lit and filled with pit master's choice at first to get a good fire, then pecan and cherry for the rest of the way. I'll try placing it on the very bottom where that small foil pan is upside down. Can't see it very will but my igrill2 ambient probe is set on the left handle of that roast rack.
If I get a bit more motivated I'll attempt Chef Jimmy's finishing sauce again. Last time I tried it did not turn out so well.. I think I will try spritzing with a cranapple/cider vinegar mix.
More to come!