I am makin another attempt at pulled pork and I think so far I gots it right. Put some rub on a 6.5 lb Boston Butt followed by a mustard slather Saturday night. Threw it into the Egg @ 4:30 yestereday with the Egg at about 150º and about 4 decent soaked chunks of hickory. The Egg did get up to about 300º for maybe an hour, but I kept it at 250º or less the rest of the time.[p]Got up this morning @ 9:30 and the Egg was @ 200º. I've kicked her back up to about 220º, the butt is sittin @ about 175º and things smell oh so wonderful. So at what meat temp do I start pullin 190º, 200º? Do I let it rest for a while after takin it off the Egg or just start pullin?[p]Thanx,
Jethro[p]Man I am looking forward to this!