This morning the bad weather mysteriously broke, so we took advantage of it. Made a dual combo of my Carolina Pulled Pork Barbecue and a side of Smoked Chicken Fajitas. I found the birds at .99 cents/Lb. Thought that was a good deal until my wife said they were .69 last week. Oh well. I was gone on a trip last week. Found a Pork Butt for .89 cents/Lb and that- my friends- around here is a good deal. Rubbed the butt with my standard PPB rub minus the sugar this time. Wanted to try something new, and slow up the bark formation.- Four hours in, stalled at 150F. No worries. The plan was to put in the chicken (naked) for an hour to give it a kiss of the hickory, then into the oven for the remainder of it's cook. I was smoking the Butt at 250F steady on hardwood briquettes and hickory. The usual OJ spritz. After an hour of hickory, the bird went into the oven at 375F to finish the cooking. Meanwhile, prepped the fajita sides. Avocado, tomato, salsa, lime, cilantro. On the left the onions and green peppers get sauteed. On the right, the PPB finishing sauce is simmering down.- The bird is perfectly done and juicy at 175F internal. Sliced her up, and loaded the goods onto hot flour tortillas. Here's one with leg meat, the avocado is buried under there somewhere.... Almost nine hours later, she's done. Averaged 240F for the duration. This was a long one, I usually barbecue my pulled pork at 300F. No worries, today was try-something-new-day. Let it rest for 20 minutes then started pullin'. As always so soft, so juicy. I liked the thinner bark without the sugar on the rub. After I pulled it, I poured the finishing sauce on it before I could take a pic. Made the meat look dark....but it is all good. Even after the fajitas, I had to have a sammie. That was hours ago, though... Didn't have any coleslaw in the house, but that's okay....it was still great. Here's a pic- Thank you very much for taking the time to look at my cooking. I hope you enjoyed it!