The pursuit of the perfect pulled pork

[Smokerstoker]

Because I have only recently started the quest to become a BBQ master, I have first set for myself the goal to master the perfect pulled pork. I have made several attempts in the last few months which have been moderately successful but I still am trying to find perfection. I just joined the forum the other day and I have been scanning the posts for the hidden techniques of the Masters. I have come across a few new ideas I want to try on my next cook this weekend and I would like to run them by anyone willing to read this post.
First, I thought I might put the pork shoulder roasts in a disposable aluminum container when they have several hours left to cook. The advantage to this would be to save some juices which typically drip out of the meat and mix them in while pulling.
The second is to let the butts sit for an hour or two after being taken off the BBQ before pulling which I gather allows them to become more tender.
If anyone would care to let me know if I am on the right track here or if there is something I am missing I would be grateful. Thanks!

[SMOG MAN]

Smokerstoker Welcome, sounds like you are on track. What rub do you think you are going to use? Dry brining at least a day in advance would be good just pay attention to how much salt is in the rub so you don't oversalt.

[Smokerstoker]

I will be using the Memphis dust. Although on my last cook it didn't have the kick I was hoping for. I may add some extra chili powder this time. I will start the cook early Monday morning so I am starting the dry brine now.

[SMOG MAN]

The first few times I did pulled pork it was lacking some flavor. Saving the juices and putting them back after pulling is good, have some extra Memphis dust after pulling and add some before serving, be sure you stir and tast test, It will help add some extra flavor punch. Adding some heat is good but I have to be careful, I like the heat but I don't want to catch the guest's tongues on fire. I have lately been using a Weber BBQ rub I found at Sam's Club that i really like.

[Smokerstoker]

Thanks. I am optimistic that this might be the best pulled pork yet.

[Mr. Bones]

Here's hopin' it is!

[Huskee]

I like to wrap them *tightly* in foil, double layer, when they start coming out of the stall, say 170-180 IT. Then let them get to 200ish. Then hold in either a pre-heated cooler (faux cambro) or drop my smoker temp down to 170-180 for at least an hour, or 2-4 if you have the time. The tight foil wrap will help them cook quicker than the foil pan will, and will still reserve the juices to drizzle back over. The pan thing will work too though. Couple ways to skin this cat.

[Mr. Bones]

Smokerstoker I cook my pork butts in an aluminium disposable pan, routinely. I likes havin' th' juices, when all is said, an' done!

[LA Pork Butt]

Two hours wrapped in double foil in the faux cambro (ice chest with old towels) improves mine significantly. In fact if I don't hold it for two hours I am always disappointed. Are you pulling them with at least a 200 internal temperature or are you going for probe tender (the probe feels like it is going into soft butter)? Also, are you trimming excess fat before the cook?

[HorseDoctor]

I always end up with leaks when I foil wrap no matter how careful I try to be. I used aluminum pans covered with foil last cook and had lots of juice collected. I'm a convert...

[Smokerstoker]

So I addition to placing the butt in an aluminum pan I should also cover in foil? Hadn't thought of that.

[Smokerstoker]

Two hours wrapped in double foil in the faux cambro (ice chest with old towels) improves mine significantly. In fact if I don't hold it for two hours I am always disappointed. Are you pulling them with at least a 200 internal temperature or are you going for probe tender (the probe feels like it is going into soft butter)? Also, are you trimming excess fat before the cook?

Yea, I trimmed off as much fat as I could before the dry brine. I try for at least 200 degrees. I am probably going to have to expand my cook time from 12 to 15 hours or so to ensure that it sits long enough.

[RonB]

I like to put a disposable pan or a Drip N Griddle from the start to catch all the juices possible. These are placed on the lower grate to leave plenty of room for the smoke to circulate around the meat.