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Pulled Pork....finally first time for me and soooo delish!!

First BIG THANKS to all for letting me share and learn from your experiences here.
Took long, my longest cook ever MM ran out of steam of course at 3pm after starting at 8am, had to reload lump and we reached 190 internal at 6pm, then FTC'd the pork for another hour (was going for 2) but couldn’t wait any longer, only si a 3lbs shoulder. Used input from several recipes and improvised some by rubbing dizzy dust and dijon (don’t like French), and some smoked sweet paprika, s&p night before and wrapped in stretchand seal, was quite the challenge to maintain temperature was shooting for 225 dome I blame,my lump as when I added lump was surprised to see some big chunks in the egg that never got going.
Also big thanks to creator and posters of the Shack Attack Sauce, my SO does not do sugar due to diabetes so it was used after meat was pulled and it’s great for us.
i added also apples slices to the drip pan halfway thru and sprayed cider vinegar a few times on the meat during the cook barely lifting the top of the egg.
Will do this again soon as my wife came home from costco with a two pack......one down and one left to go.
Merry Xmas to all.

MMx, my not so large BGE
Genesis E330 gasser 
WiFi ANOVA SV
Halifax, Canada

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