What better way to kick off a new 'Q' season than with pulled pork. First off, I forgot how long it takes to properly do this - like 12 or more hours on a pellet pooper. Didn't start the cook until 2 PM and then realized, it wouldn't be ready to pull until sometime during my rest period - 2 AM or so. As it turned out, it got down to below freezing last night and the cook didn't get to that magic temp of 205*F until about 7:30 AM. I lucked out on that one and got my full 7 1/2 hours of sleep. 
I used the 'VETERANS RUB - Chicken & Pork' on it and let it set for about 4 hours in the fridge. Put it in the smoker about 2 PM, wrapped it in foil at 160*F at 10:00 PM, and went to bed. Here are some pics of the finished product.
As it came off the smoker:
In the pan and ready to pull:
The sauce choice is yours. My pick for pulled pork is the GOLD, with the SWEET HEAT a very close second.
Next up will be some baby backs with some Blues Hog rub & sauce.
Y'all get started now - ya hear!
I used the 'VETERANS RUB - Chicken & Pork' on it and let it set for about 4 hours in the fridge. Put it in the smoker about 2 PM, wrapped it in foil at 160*F at 10:00 PM, and went to bed. Here are some pics of the finished product.
As it came off the smoker:
In the pan and ready to pull:
The sauce choice is yours. My pick for pulled pork is the GOLD, with the SWEET HEAT a very close second.
Next up will be some baby backs with some Blues Hog rub & sauce.
Y'all get started now - ya hear!
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