Ok I am a brisket man through and though but when I was stationed on the East Coast I fell in love with Pulled Pork. After finding this site I have finally got up the courage to try one of these for my family. I have picked a 7 pound Boston Butt and trimmed all the hard fat off just like I do my briskets. I am going to use my MES with either Hickory or Apple chips @ around 235 degrees. Don't think I am going to foil but I might change my mind since it is my first shot at this. I have rubbed the meat down and it is sitting in the refrigerator until the morning. I plan to use the finishing sauce in the pork sticky after I pull it. Any and all advice is welcomed because this is a learning experience.
Here she is all rubbed down
Now she is wrapped and placed in the icebox.
Here she is all rubbed down
Now she is wrapped and placed in the icebox.