Thought I'd share my NYE pulled pork success. Brined overnight with water, pickling salt, molasses, litle bita garlic and onion powders Rubbed with Jeff's rub Injected with Cherry Dr Pepper ("HOW BOUTA LITTLE KIIIISSS?!") Smoked for 14 hours in the MES30 @ 220 Foiled at 170, pulled at 205, rested for 45 minutes on the counter SoFlaQuer's finishing sauce was added during the pullin' Tossed on wife's home made bread with some pickles and Carolina BBQ sauce (homemade of course) Dutch's wicked baked beans smoked for 3 hours Makes for one happy Hokie. Washed and ready for the mustard and rub. Rubbed down Ready for foil 205 inside Dutch's goodness Pulled and ready to consume Dig in!!