Yesterday I cooked for some friends:
A 9 lbs beef chuck roast....
...and a 7 lbs pork butt...
Smoked with cherry and hickory pellets at 250F.
After 7 hours I started mopping once an hour.
After 11 hours I foiled the butt.
After 12 hours the beef was put in an aluminium pan with onions, bell pepper, garlic, mushrooms, a bit beef stock and red wine, then covered with foil, too.
The beef was pulled in the sauce of the pan. For the butt I offered a South Carolina mustard sauce, a Piedmont-style sauce and an Eastern North Carolina vinegar sauce.
Here's the pulled beef...
...and here's the pulled pork:
