Pulled Pork Rub Question

Fidel,

What you said is consistent with exactly what I said, avoiding blasting is better and allowing it to rest is better but if it really screws up your timing, both are relatively minor sins when cooking a butt.

My belief is it's better to commit the above to sins and have dinner on time rather than allowing guest to wait a few hours for the butt to finish.

Well thanks for the advice and in the end it all worked out great!!! The butt took longer than I expected in the egg. It was my second ever, compared to my staple - a brisket. So my #10 took me 19hrs @ 225 deg F with 300 deg the last hour. I did let her sit for 30 min. I am a strong believer in that ... The resting part that is. The butt was great as everyone loved it. SE Carolina style with the sauce and "slaw". Now I think that I want. Guru fir Christmas, then maybe I can sleep through the night peacefully without getting up every few hours to check my temp.

I just love my egg and those long slow cooks. You guys have a good weekend.

Ps. I take all input and process it accordingly.

Glad to hear it worked out. I think resting is less necessary for pulled pork because of the smaller temperature differential between the outer part and center of the meat. I usually let a butt rest to just let the mass of meat cool down to a reasonable temperature before pulling it. 200F is pretty hot! Anyway, certainly doesn't hurt.

Fat DOWN!!!Pull at 195 IT.That should solve it!