Memphis meets Lexington Pulled Pork

I followed this technique for trimming the Butt. 

https://youtu.be/t8jzXCxTOD0

I used a Memphis style dry rub on it the night before with soy sauce as a binder for the rub. 

https://www.nibblemethis.com/2009/12/memphis-style-dry-ribs.html?m=1

I used a Lexington style sauce to mop it three times every, but stoped mopping because I wasn’t happy with how the bark was forming. After the third mop, I didn’t open the Egg until it hit 170*. I was in the stall at 160* foot a good 1 1/2 hours. I panned it at 170* to catch the drippings. 

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce

I loaded the Egg with fresh lump and mixed in pecan chunks, apple and hickory chips. 

I lit it at 5am and got it steady at 285* to 300* and loaded the Butt at 6am. 

It probed like butter in 3 of the 5 places I checked so I pulled it for 30 minutes rest. It ran for 12 hours but it could have went a little longer. Was kind of a tough pull. I sliced the money muscle, shredded the middle section, and chunked the end by the bone.