Thanks to all the great tips on this forum, I have been able to achieve what I feel is consistency with pulled pork butts. Here is a video one of two I made for my trip to a pinball tourney/bbq in Cincinnati, OH tomorrow.
They went in at 10am this morning in the 30" MES at 250 degrees. Actual temp thru the day was around 235-240. I started spritzing them with an apple cider vinegar, apple juice and olive oil mixture around 150 or so. I used Jack Daniels bourbon chips mixed with some apple and hickory. To be reheated and served tomorrow with the finishing sauce sticky recipe, but with a couple drops of Blair's Sudden Death sauce dropped in to make it interesting.
They went in at 10am this morning in the 30" MES at 250 degrees. Actual temp thru the day was around 235-240. I started spritzing them with an apple cider vinegar, apple juice and olive oil mixture around 150 or so. I used Jack Daniels bourbon chips mixed with some apple and hickory. To be reheated and served tomorrow with the finishing sauce sticky recipe, but with a couple drops of Blair's Sudden Death sauce dropped in to make it interesting.