Pulled Pork for America's B'day

[campdude]

Hope everyone is having a fantastic 4th of July today. We've got some friends coming by for some BBQ. I rubbed an 8# butt with SM Cherry/ SM Sweet Seduction mix, and got it in the Bandera just before 8AM, smoking over a mix of hickory and cherry wood at about 290*. Four hours in, it was at 168* IT, so I put it in a pan with some apple juice and some more SM Cherry. I prepped some ABT's and have them going now too. I made some coleslaw and have fresh corn too. More pron to come.

 

[campdude]

Right as I was unwrapping the butt from it's rest I got a phone call with a bit of a family emergency. I got everything out so my wife and our guests could eat while I was dealing with the call. I didn't get pics of the coleslaw, corn, or what turned out to be some farkin' good PP sammies. Everything turned out OK with the family situation and I got to eat while everyone else was enjoying homemade peach sorbet for desert. These are the only other pics I got. The finished butt and the rested and ready to pull butt. I hope everyone had a happy and safe 4th.

 

[T&S BBQ]

Can you tell me after the 168 temp, did you put it in the pan with the juice and leave it unwrapped, then cook till finish temp. Also did you wrap when you rested it.

 

[campdude]

Can you tell me after the 168 temp, did you put it in the pan with the juice and leave it unwrapped, then cook till finish temp. Also did you wrap when you rested it.

I wrapped foil over the top of the pan and took it to about 205 IT. I took it out of the pan and double wrapped and put it in a cooler to rest for an hour or so.

 

[T&S BBQ]

Thanks, going to give it a try.