Need more pulled pork

[manfromplaid]

15.5 lbs  2 shoulders bone in and a boneless blade. Rubbed and ready. 1- jans/1- slap yo mamma and the small one is jamaican island rum from cabelas open season brand. 4hrs hickory.  Preheating now  205 till it of 190.


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[tailfeathers]

If you cook it at 205 I would fork test at 175-180 IT. Mine are usually done by 180 and I cook them at 205.


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[manfromplaid]

that's the plan  will check as it goes along,  in the stall now  but looking good   

[manfromplaid]

all done and pulled split up and in the freezer( sorry running late and no pics)  pulled the single  boneless blade after 15 hrs IT of 182. the 2 bone in another 3 hrs IT 187. a fast clean up and load the racks with 11 lbs of 1/4 in. sliced eye of rib(on sale got a steal) need to do 2 batchs cause that's a lot of meat for the BDS. 2 hrs hickory at 160 deg. then in to the dehydrator to finish  pics to follow on the jerky