Just got the fire lit and the butt all rubbed down. Going with a mix of Bad Byrons and DP Red Eye for this one. I've used this blend successfully on beef, but never tried it on pork, so I'm keeping my fingers crossed.

The toughest thing I've found so far about Egging in these sorts of VERY cold temps (we're in the single digits today...) is adjusting the draft door to get temp set correctly. The channel that the oor slides in keeps filling up with ice and then I have to dump hot water on it to get it to budge. Of course that means there's water in the channel, dooming me to repeat the process if I want to move the door again at all...

One nice thing about putting it on frozen/early is that I'm doing all of this in the full light of day instead of trying to get everything just the way I like it using my trusty head lamp. Trusting everything works out and we get a nice pull at the end I'll be doing this more and more in the future.

Wish me luck -
B_B

Hello All,
Well, I have to say in the end this was a GREAT way to make some pulled pork!

I let it go at just about 250 from 6pm until ~7 the following morning. At that time i opened things up a bit and goosed the temp up to ~300. At ~10 I decided to open her up and take the first look, and was greeted with a beautiful looking bark, an empty drip pan (empty of water anyway...), and an internal temp of ~145. I left the probe in at this point and gave the butt the first of two mops with a mixture of 1/3 apple cider, 1/3 AC vinegar, and 1/3 store bought BBQ sauce, spiked with just a bit of Franks Red Hot. By Outback bowl kick off time it was at ~160 and I'd decided to apply the second coat of mop sauce and to employ the ol' Texas crutch. I put on a nice tight double wrap of foil, plunged the probe in and opened the XL up to ~350. The pork sailed right through the stall and by the end of the 3rd I was pulling off a nice hunk of 194 degree pork. We were all pretty excited to get to it, so I let her cool down outside for ~ 10 min then went straight to pulling. The texture was great and the bark had not softened too much. I mixed in all the drippings that were caught in the foil, along with all off the remaining mop and the results were excellent!

We had plenty of beer, appetizers, and other stuff, and I also made a DP Pineapple Head upside down cake mostly in the oven (pineapple slices were smoked for ~1hr prior to building cake). Plus the Badgers pulled out an overtime win and showed yet again that Melvin Gordon is hands down the best RB in college football!

All things considered it was a great day and an amazing way to kick off 2015! In the future I will plan to rub half of the boneless 2-packs from Costco then vacuum seal and cook directly from the freezer, because results were great!

Cheers all -
B_B