Been using the foil method lately for Pork Butts but SWMBO is going to visit her Sister and asked if I would do some pulled pork for her to take down ... Decided to go back to basics and provide my best product! Smoked the two 9 lb butts in the MAK 2 Star at 225ºF with Pacific Pellet Gourmet BBQ Pellets for 2 hours. Bumped the temperature to 250ºF to finish off the Pork Butts (9 hours).
Pulled the Butts when the IT hit 203ºF. FTC right now for 4 hours ... Put them in last night at 11 pm and pulled them at 10 am.
Trimmed the fat cap, rubbed with EVOO and Jan's Dry Rub, wrapped in plastic and fridged overnight