4th July pulled pork begins

[Mitchl]

Making a pulled pork for 4th of July meal. Costco boneless shoulder all dry brined and rubbed w Memphis Dust. Also made the vinegar based cole slaw chilling in fridge. Will be putting on in about an hour on GMG DB at 225 w a 6 inch smoke tube for some xtra flavor. Hoping to be done by noon for faux Cambro before pull. Pics to follow. Pic of meat in fridge w rub ready to go. Mitch

[kmhfive]

Can't wait to see the results!

[Mitchl]

My setup.

[RonB]

Keep the photos coming.

[Mitchl]

Almost two hours in. Looking promising.

[kmhfive]

Looking good!

[Mitchl]

430am sitting 190IT. I had to break out maverick for temp. The GMG DB temp probe started reading way high. Luckily i caught it before it impacted cook too badly. I had DB set to go to 150C after reaching 193IT and the grill had gone into keep warm due to bad reading. 193 usually takes well into morning so that is first place i want to be warned for temp check normally. We are moving a little quickly but pork looks good. Off to bed. M

[Mitchl]

602am. Doesn't look much different but nearly butter feel. Temp looks good ~ 196-198IT just a little more. Then wrap and faux cambro. Will probably have to heat up later though since it finished earlier than i thought. M

[Mr. Bones]

Bark a licious!!!!

[Pirate Scott]

Looks awesome!

[DWCowles]

Beautiful!

[kmhfive]

Gonna be real tasty! Good work.

[Mitchl]

Dinner was a success. Made vinegar based coleslaw, smoked roasted potaoes, and pulled pork. Also some watermelon and GF made fruit parfait. Nice meal with family and friends.

[kmhfive]

Beautiful.