No overnight for this guy!

Looking good :thumb:

Everything is looking good so far. can't wait for the end result.

Nice color!

Papa Don said:

All three butts pulled off in 8 hours. I also didn't inject this time, new for me. 2 are in the cooler for a couple hours and I just pulled 1. 8 hours verses 12-16 hours, hmmmm. I like the taste and tenderness. I might not be injecting from now on.
Can't wait to try this on brisket.

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what temp did you pull them at and did you wrap ?

Papa Don said:

All three butts pulled off in 8 hours. I also didn't inject this time, new for me. 2 are in the cooler for a couple hours and I just pulled 1. 8 hours verses 12-16 hours, hmmmm. I like the taste and tenderness. I might not be injecting from now on.
Can't wait to try this on brisket.

Click to expand...

Its funny you mention that about the injection and maybe not doing it anymore.

Normally for my family, I do not inject. I collect juice, separate fat and reuse juice. After pulled, it is devoured!! Very little left over if any ever. (We are not hogs lol I only cook butts when my in-laws are over so we have help eating).

The one time I did inject, I used flat Dr Pepper as I have read many times except I mixed in my dry rub as well. It cooked a lot faster but was kind of mushy and crappy in the middle to be honest. I no longer inject unless asked by someone to do so. I have some creole butter to use but am afraid to inject again.

*EDIT**

DOH!! And I forgot to add, them butts are looking choice! Nice job!!

Moral to the story

I don't give a hoot how you cook it ain't done till it's done applies in every case. I have done much worse and made it work more than once.