So I started my first stoker cook last night... I put the pork butt on around 10pm last night. Stoker set @ 250F grid, indirect with a drip pan filled with apple juice. For smoke, I used a mix of apple chips and mesquite chips.
Didn't open the dome once until 16 hours had passed. Pulled @195F
This is what I was greeted with! The aroma was unbelievable.
I cooked it fat side down, and some of the bits stayed behind on the grid. That is, until I went back with a fork and pulled them off and ate them. lol
Here it is, after nearly 2 hours rest wrapped in heavy duty aluminum foil, towels, and stuck in a cooler.
It was incredibly tender! It literally just fell apart. I've cooked butts before where I would have to literally work to get it off the bone etc... but not this one! Perfectly cooked.
Look at the bark! Making me want another plate of it. haha
The blade bone came clean without any real work from me. The pork was just falling off it...
Zoom of the blade bone.
Delicous scrumptious pulled pork.
Plated, with egg roasted corn on the cob, pasta salad, and home made cole slaw (even with homemade mayo).
Served with some North Carolina style hot vinegar sauce.
Can't wait for tomorrow, so I can make a pulled pork sandwich!