Overnight Picnic Roast in my MES40

[uncle eddie]

We bought a 10 pound picnic roast at Walmart (the only place we can find whole picnic roast) and I trimmed off about 1.5 pounds of skin and thick fat.
SPG for seasoning about 4 hours before smoking it.
It went into the MES40 last night at 8:00 PM (AMNPS - Hickory) at 250F.
No water in pan - ever.
This picnic roast was never wrapped and we use no spritzes or bastes.
I pulled it this morning at 9:50 AM at a probe-tender IT of 199F.
It is resting now, wrapped in foil, sealed in a large Tupperware, in a large cooler and covered with towels.
I will shred it about 5:00 PM.

I have rested a Boston Butt for 5 hours this way and it was still in the upper 150's...too hot to touch without gloves.
I will check and post the IT after this 7 hour rest.

Pics below:

 

[JJS]

I’ll take 1 or 6 plates of that please

 

[RiversideSm0ker]

That looks mighty fine. How can you possibly wait 7 hours to indulge in pork perfection? You have a stronger will than me that is for certain.
G

 

[uncle eddie]

That looks mighty fine. How can you possibly wait 7 hours to indulge in pork perfection? You have a stronger will than me that is for certain.
G

ha-ha - I know what you mean. But as I am sure you know, PP is done when its done. This one just happened to sprint to the finish line with a shorter than average stall.

 

[uncle eddie]

7 hours later the very well rested, unshredded picnic roast was at an IT of 141F.

Finished product follows:

and - sweet-potato pulled pork:

 

[Winterrider]

Looks might good there.
Like...

 

[GATOR240]

Man that looks good! I could go for a plate of that for breakfast.

 

[SmokinVOLfan]

That picnic looks great Eddie! That sweet potato looks even better! I did 17 pounds of butt overnight on Saturday. Hard to beat PP sometimes!