The family agreed todays pulled pork was my best so far
I use a merinade from Jamison's cook book "Smoke & Spice" 2C coffee 1C apple cider vinegar, . 1C apple juice. & one whole chopped onion. Pour in bag with meat the day before put in the fridge and leave it alone until the next day. I use the merinade in the water pan, I put it in a pan and bring to a boil as I am getting smoker ready.
This was my first smoke with the just apple wood, which turned out really well.
Today I did a 4.5# pork shoulder.
Set the temp for about 225, probed it after 3hours. After about 5.5 hours it hit 160 and I foiled it. Here is a pic right before I foiled it.
Took it out of the smoker when it hit 200. Let it rest for about an hour and fifteen minutes. Here is how is it looked like when I took it out of the foil.
Pulled it and we had some great sandwiches.
It was a great day. Everyone loved it, good amount of leftovers.
I timed the meal out right, estimated about 2 hours per pound and I was correct.
