I say that looks really good! you did a great job. is it me or or does that butt look kinda oblong? None the less it looks like you been smoking them awhile instead of looking like a first
I love pulled pork!
here's some of my procedures, tips and tricks you may know some of them but I'll throw them out there .
I throw a little rub on and rub it in real good. Get all the cracks and crevices. Then I'll dust some more I let it sit for about 10min to let the moisture soak in the rub. I like to remove what's dry and then wrap it with saran wrap and put it in the fridge.I like to leave in 12hrs if I have time. When you unwrap it it smells so good.
As per most of us we wrap it in foil when it reaches 160Âº internal temp at this point I finish it in the oven If I'm only doing one. If I do multiple then I keep it on the smoker. Once you foil it you cooking with convection so it doesn't really matter. Oven saves fuel!
when I put it in the oven I sit it in a pan to catch the juices for beans and what not. I'll take my meat pump and pull some of that juice and pump it. About 1.5oz for a 8#r @ 175-180Âº.
I hope this may be helpful
Be sure post Q-Views of that meatloaf!