2nd successful butt

Mikey

Did my second boston butt last evening/this morning. Weighed right at 7lbs and cooked a total of about 16 hours at an average temp of 250. I used my new NuTemp remote thermometer and that has to be the best $30 I've spent in a while. Only got up once during the night to mess with the vents when it got up to 280. A small nudge and when I woke a couple of hours later, it was humming along at 250. Just a quick glance at the remote and back to sleep. [p]When I got up a few hours later, it was still chuggin along in the 240's. A while later, my low temp alarm went off at 225. It had been in for about 14 or so hours and I shook out the ashes with my new cheapo ash tool (C~W Special) and put the polder in the butt. It hit about 195 so I closed it up and let it go a little bit longer. Pulled it at 200 and tented and rested for an hour.[p]I noticed this last time, so I was looking for it again this time. To me, the meat tastes much better after it has been pulled and allowed to sit for a while. Since it was done so early and we were having it for dinner, I put the pulled meat in a ziplock bag and stuck it in the fridge. It tasted much better to me at dinner than it did when I first pulled it. Is that just me or does anyone else think so too?[p]I am still amazed at how easy these long cooks are and how little fuel you actually consume. I am also surprised at how good the pulled pork tastes. Here in Memphis, I have a lot of choices for bbq. But unless I'm in a hurry, I may never buy another bbq sandwhich again. Now ribs are another story....[p]Mikey