Pulled Pork Nachos and Sandwiches

[Redicans]

Color on that Butt looks Amazing! Nachos and Sandwich like wise Very nice Job!!

 

[jond36]

Thanks to all for the feedback. I appreciate the likes and looks

 

[jond36]

more left overs a few days ago.

 

[RKrizman]

I decided to make a hot and fast pork butt. It will still partially frozen where I probed and I needed it done for dinner.
-Placed in the smoker at 9:30am.
-I used four wood chunks: peach, apple, grape, and cherry. I cooked it most of the day at 295 to 305 box temp.
-Standard Rub: SPOG+Paprika and brown sugar. Quick and easy Tony Roma's sauce for tonight.
-Foiled at 165 degrees IT, and finished by cooking at 365-375 box temp. The foil helped the ease the bark crunch in my opinion because it was perfect when it was done.
-Pulled of the smoker at 203 degrees IT around 5:30 pm.
Wife decided to make nachos. I decided to make a sandwich. My only regret is not toasting the roll.
Enjoy!
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Please tell me that's parsley!