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.5 cup cider vinegar
.5 cup bourbon
A small amount of water
1 Tbsp onion powder
2 Tbsp brown sugar
1 Tbsp Kosher
1 Tbsp CBP
1 Tbsp Smitty's or...crushed red pepper
1 Tbsp butter
Heat all together excepting the bourbon at a low simmer for a few min..cool and add bourbon.
I spritz and keep it simple 3 parts apple or cherry juice to one part booze usually Captain Morgans Spiced Rum and spritz every hour after the first 2 hours. For a finishing sauce I use the one TH gave you the link to
LOL I usually use two forks although some people have bought "bear claws" which seem to work very well. I must admit when I did the six butts last week after I took them out of the cooler I let them cool before hand pulling them with my fingers
I smoked a butt for pulled porkThursday. Used Jeff's rub and it turn out really good..nice and moist...nice flavor. Worth the price....check it out sometime.
Yea take it to 200-205* then rest it in a cooler foiled and wrapped in a towel for an hour or more for the juices to redistribute then pull sorry I thought earlier you were talikng about 165* after it cooled a bit. 165* is when I usually wrap it in foil after spritzing well then back into the smoker till 200-205*
Papa -- Welcome to the SMF. After you following the advice already given, you can use a couple of salad forks to 'pull' the warm meat apart. Separating the fat from the meat you need your hands but as you said it is warm. I bought insulated food gloves and those get too slimy quickly but they can help with the bigger chunks. Those thin gloves help too as I really use only those now. Good luck.