My 1st try at Pulled Pork

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Smoke Blower
Original poster
Dec 4, 2015
Decided to try my hand at pulled pork when I saw a local store at pork butt on sale. It was on sale for $1.69 so I grabbed an 6lb'er.

Coated it with some yellow mustard and used some Dirty Bird rub that I had on hand. Not sure if it is the right choice but it is all that I had on such short notice.

Throw it in the prewarmed MES 40 at 8:00am at 240 degrees. I am still using the factory chip loader. Using apple wood chips for smoke.

Taking a little longer than I expected. There was no way that it was going to be done by supper! I guess it will have to be for tomorrow lunch or supper.

Looking good though.

As of right now, time is 11pm and I am still not at 205, it is 202.

This is taking way longer than I thought. I still have to wrap it and let it sit to rest. I really am hoping to pull it apart yet tonight.
Sometimes they do take a while.  I have given up on trying to have a pork but or brisket done by a particular meal time because of the variable cook times for each individual piece of meat.  I smoke it and pull it or slice it the day before and it is just as good warmed up for us.

Enjoy it tomorrow, but you will have to do a little taste test tonight I am sure.   Ha Ha
Here it was about 11:30pm.

Since I never have done a Pork butt not sure how the "bark" should be. It was hard to the touch but not rock hard burnt.

Man the smell was driving me insane. If it was not for the fact of being almost midnight I would have made myself a sandwich.

I wrapped it in 2 layers of foil and placed it in one of those small lunch cooler, fit perfect.

I was hoping to let it rest for about an hour but I could not do it, half an hour was going to be as good as it gets.

Here is the money shot!

Man does that look good, I did have to "clean up" a few "dropped" pieces. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.