Folks, I just finished pulling the 5 pound butt I smoked today. This was my first pulled pork. Before I foil, towelled and coolered it, I took it up to 202 degrees internal temperature, a ten and a half hour ride.
Even though I foiled it, I got some terrific, crispy, chewy bark. Nice smoke penetration. The juicy smoky meat shredded easily as I pulled it by hand. Surprisingly, there wasn't all that much fat and unrendered connective tissue to remove.
I grabbed a hunk and dipped it into the soflaqers finishing sauce I mixed up. AW YEAH!
Without a doubt, and without exaggeration,this is probably one of the most delicious things I have ever cooked in my life. It's a crying shame I didn't get to do a Q view, but this was so much fun and so rewarding, I'm sure I'll be doing another one PDQ.
In the meantime:
My deepest thanks to everyone at SMF.
Along with Jeff's instructions, I relied on Meowey's incredibly helpful sticky as well as the 13 pages of comments.
And another big shout out to Dick Foster for telling me about the Maverick ET-73.
Couldn't have pulled this off today without the ET-73, and the excellent coaching I've gotten from this community.
Thank you one and all!