Smoked a single butt this weekend. Rubbed with Tako pecan rub that I got in Alaska, sat on the counter an hour, and into the Bradley about 7 pm.
Smoked 3 1/2 hours of pecan temp on high -- kept about 220 degrees.
Around midnight, ready to come into the oven (at 225) for the night. IT 150:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0102_zps11a477c0.jpg)
At 10:15 am, the IT went from 189 to 188. Decided to give it a fork test. Wow, it was like overcooked spaghetti!
You can see the two spots I checked:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0103_zpse5ba3e58.jpg)
Cooled a while and pulled very nicely:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0105_zps27fd5e97.jpg)
Spent the day in the fridge, but made some nice sandwiches for dinner:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0107_zpsca0d79b4.jpg)
Never reached 190, but this was super moist and soft. It seemed to have a lot of fat, but I only lost about 1/3 of the raw weight. Good pig I guess.
mighty fine looking pulled pork
Nicely done! Butts do not always need to go to 190. Fork test is the way to go.
Gosh, that looks good. Bet it made a great sandwich!
Tasty Tasty! Gotta love a good pulled piggie
Nice looking pork spaghetti you got there!
Now that's a perfect pork roast !
Good job :)
Looks really delicious.
Moist pulled pork, looks great.