Had a single pork shoulder or butt or something in the freezer and decided this weekend there would be pulled pork. Marinated in 50/50 Dichickos Garlic and Hot for 48 hours. Done indirect, plate setter legs up, grid, drip pan, second grid on bricks. Used apple smoking chunks.
Held very well between 250 and 260 for 10.5 hours. No stall :-)
Bone came out clean at 200 internal, and it was so tender I was worried I would not be able to pick it up to put it to rest.
I mixed mine with a little Stubb's spicy and put it on a Big Marty's roll. Had homemade slaw on the side.
Pics to follow.
XLBGE X 2, LBGE, MBGE and lots of toys