New smoker and 1st attempt at pulled pork

[mosesbotbol]

Originally Posted by tuxpuff

It ran 200-225 the entire time. And I agree...I always get the fattiest pork butt available. Now I'm hungry!

I find that it's the cool down period is what makes the pulled pork really tendor (assuming it's fork tendor before taking off). I'll cover the butt on a pan with ceranwrap for 3 hours before pulling.


Some tie the butt with twine to keep it together and heat even. I am going to do that on my next one as I am not sold on it, but it makes sense.