Pulled Pork in The Kettle

[Blaedes]

well i took it out at 203.5F. It just broke apart. I mean it just the tiniest pull to break it apart.
I found it a bit salty, so i might have overdone the dry brine a bit to long. But it was delicious, moist as it could be.

Thanks guys for the help and encouragement. That was my second pulled pork. The first one i think was better. now to just adjust the technique and add some Caribbean taste to it.

Thanks once again. good night.

[kmhfive]

Good work. Add pictures if you can!

[7x57mm]

well i took it out at 203.5F. It just broke apart. I mean it just the tiniest pull to break it apart.
I found it a bit salty, so i might have overdone the dry brine a bit to long. But it was delicious, moist as it could be.

Thanks guys for the help and encouragement. That was my second pulled pork. The first one i think was better. now to just adjust the technique and add some Caribbean taste to it.

Thanks once again. good night.

Sounds like a successful cook...congrats! I did a 7 lb butt today, using my now favored Patio Daddio hot and fast method. 5.5 hours with a 300-345 degree swing from start to finish ending with a 90 minute faux cambro hold. Meathead's dry brine of 1/2 tsp of Kosher salt per lb. of meat is money with butts, chuckies, chicken, brisket or steaks.