Graduation Pulled Pork

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pm0084

Fire Starter
Original poster
May 30, 2016
58
57
Fredericksburg VA
Decided to take a shot and do some pulled pork for our daughters graduation party tomorrow afternoon...there will be plenty of food, so i am only out $13 for meat if things dont work out. This is my first so wish me luck.

Got a 8.6lb bone in pork shoulder.
Rubbed with mustard, salt, pepper, brown sugar, all spice, garlic, and chile powder. Now wrapped in the fridge till tonight...planning about 15 hours for the smoke.

I also am saving the trimmed fat and pitting it in a pan above the pork...so it drips down during the smoke.

 
Put it on at 9:00pm @ 240 with Hickory smoke...plan to spray with apple juice as well once things get going.
 
0700 update:After 10 hours I am at 176 IT. Gave it a few sprays of apple juice and gonna hit it with juice every hour till done...bark is forming up nicely.

Amazen pellet tray burned all night without issue...MES 40 held tight around 240 as well.
 
1200: Sitting at 198 IT...bark is formed nice...hit another brief stall at about 190 IT for an hour or so...should be ready to rest once it hits 205.

Also made some of the finishing sauce from SoFlaQuer....tastes good out of the bottle. I did cut the vinegar portion with some apple juice though.
 
Last edited:
Thanks...got plenty of compliments. I could not have done it without this forum, it is an absolute wealth of archived knowledge.
 
Nice clean bone. 
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