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My first stoker cook: the end result!

Rezen73Rezen73 Posts: 356
edited November -1 in EggHead Forum
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.

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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

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Here it is, after nearly 2 hours rest wrapped in heavy duty aluminum foil, towels, and stuck in a cooler.

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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.

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Look at the bark! Making me want another plate of it. haha

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The blade bone came clean without any real work from me. The pork was just falling off it...

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Zoom of the blade bone.

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Delicous scrumptious pulled pork.

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Plated, with egg roasted corn on the cob, pasta salad, and home made cole slaw (even with homemade mayo).

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Served with some North Carolina style hot vinegar sauce.

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Can't wait for tomorrow, so I can make a pulled pork sandwich! :D

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