Finally got my hands on a butt. Did absolutely nothing special to try and establish a baseline. Had some Byron's Butt rub (essentially SPOG) and put it on the night before. Took the butt out of the fridge around 7 and on the grill around 9.
The simplistic ease of the pellet grill is amazing. Hit the button and 20 minutes later you're ready. No more lump and lighters and BBQ gurus and waiting and waiting for it to come to temp and not overshoot.
Cook ran from around 9 to 7 at 250 with apple juice spritzes from time to time. I did a full days worth of stuff - work, took care of two kids, taught two kids, etc. and never had to touch the grill. Or think about it, which was huge.
There are definitely some things I want to work on. There's a lot of space to grow with the rub. I'd like to try and lay down some more smoke at a lower temp at the beginning. From reading the other thread, I'd like to try injecting the next one.
But. I've eaten a lot of pulled pork and I've made a lot of pulled pork. This was the first time that the pork was good enough to stand alone. Some raw onion, a tiny touch of BBQ sauce and hot sauce as toppings and that's it. If I had apple cider vinegar, I'd have thinned out the sauce.
I let it cool too far before pulling it, which I'll fix next time. But the bites I pulled off around 140 or so were some of the best pulled pork I've had.
The butt looks a little odd in the last picture - we had some guys working at the house and they said they were tortured working around it all day, so I pulled off half
We'll see if the rose colored glasses hold up the second time
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