Started a 6 pound pulled pork at 5 or so this morning

[Tab]

(timing a little fuzZy due to clock change).

Rubbed it and left it rubber for about 24 hours. Using Applewood chips.

Trying not to f*ck it up. Interacting with it (adding chips, etc.) only every 2 hrs. Cooking @225; internal is 145 but I think it's in a stall for now. Overall 6 lb boston button roast.

I normally cook to medium rare (on a grill) but this I think needs to be taken to 200 degreees or more.e

[Arkansas Granny]

1. Sounds wonderful. What time should we show up?

[packman]

2. I'll bring the slaw and beans

love that slow cooking stuff.

If BBQ'ing on grill, did you try that stacking brickets up as a wall on the opposite side of the grill and igniting one and as they burn, they ignite others in a chain so that you have constant heat over a long period?

[Major Nikon]

3. I take mine off at 200F

If you want to slice instead of pull, you should take it off a bit sooner, say 190F or so.

Then I wrap it in foil and put it in a cooler until the temp drops to 160F before I pull it. I move the probe to closer to the outside while it's cooling because you don't want any part of the meat to remain between 40-140F for any longer than necessary. After pulling I vacuum pack the meat in 1lb bags. You can then reheat on the stove by boiling a pot of water, putting the bag inside, cover, and turn the stove off and let sit for about 15 mins.

Depending on what kind of smoker you have, you really don't need to have smoke on it more than 4 hours or so. I use chunks instead of chips and after about 3 hours they are gone. I don't replace them. Too much smoke can leave a bitter taste, but it's hard to overdo it with apple.

[Tab]

4. My wife was bugging me so I pulled it (no pun intended) earlier than I wanted, but it was still good

And I didn't oversmoke it. Was very casual with the wood (and used applewood) and wrapped in foil the last few hours. Not a perfect pulled pork, but it'll keep me fed this week. Dogs want it, so it can't be half bad