right on schedule at 1830, i checked the internal temperature in three places away from any bone or fat. 190 degrees exactly on all spots.
i figured there wouldn't be any better time to pull it, so i grabbed the bone and the other end and went to lift it off.
the bone came right out, with a few little chunks of meat on it!
i knew i had something special here, so i carefully lifted it out and laid it on a bed of foil, sprayed some mop on it, wrapped it up in a couple of layers and put it in the cooler surrounded on all sides by a few towels, with some on top too, of course.
ABTs are also done and waiting on the far side of the smoking chamber to be served with supper.
i picked up the bone and pulled off a chunk of meat - just a bite - OMG! near as i can tell it is perfect - falling apart, pink and smoky (but not overpowering) and tender as melted butter. there was enough for everyone to get a small taste - call it a teaser for what is to come!
it's sitting in foil and towels in the cooler right now. i'll let it sit at leat a half hour total and might even go an hour since to be honest, we're done a little earlier than expected!
my only concern is the dark, dark bark, but the darkest aprts are pretty thin and don't taste "burned," so i am not too worried. i think it is a result of the sugar in the rub and in the pop that is part of the mop - either way, i'm not letting it ruin my day, for sure!
i have plenty or RIVET's carolina pulled pork sauce left over from last week, and will be using that on my pork. i plan to do a sandwich on a bun and also will try some just by itself. we're not too sophisticated with sides this time around becuase we're getting ready for easter at my mother-in-law's - just some potato chips tonight - but next time it will be slaw, beans and hopefully potato salad.
i'll post an after-action report on the pork and the ABTs with pictures - but for now, we're getting ready to pull ~