Pulled pork (first run on the Camp Chef)

[Clementine]

Have done some little stuff, but first real run of the smoker. Had a flame out error halfway for some reason (cleaned it out before the smoke) but made it through.
Ran it at 225 smoker temp to IT 202 degrees then put in a cooler bag wrapped for a couple hours until it was ready to pull.
Added some JJs finishing sauce, but it was pretty great right off the smoker!

 

[JLeonard]

Thats pretty. You did good and got a nice smoke on it too.

Jim

 

[jcam222]

Heckuva smoke ring! I love some JJ’s sauce drizzled on mine. I mod it a bit with extra Brown swerve and a little ketchup to make it a Lexington style sauce.

 

[SmokinEdge]

Beautiful

 

[EdP]

It looks like you cut a boneless butt into smaller pieces. I’m curious, how long did that take?

I’m always interested in lowering cooking time and most everyone loves bark.

 

[Clementine]

It looks like you cut a boneless butt into smaller pieces. I’m curious, how long did that take?

I’m always interested in lowering cooking time and most everyone loves bark.

They were 2 bone-in butts...7.5 # each
I hadn't ever cut them before, but was interested in getting more bark. It did cut time (11.5 hours) and I didn't notice any difference in moisture content. Someone here probably has more info on pros/cons...