I'm doing it again! 7 lb pork butt for pulled pork on the 18.5" WSM. I'm using hickory wood for smoke and keeping the pit temp around 260 degrees. The pork butt was cut in half for a faster cook and more bark. The rub is a combination of Kick Butt Rib Rub - Hickory and also Chipotle Honey. Water was placed in the pan. I also cut off the fat cap. I've never cut off the entire fat cap before.
I'll post more about the cook as it goes on...
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The meat hit the stall at 3.5 hours into the cook at 161 degrees. I put the pork into an aluminum pan and covered the top with foil.
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Had to add more charcoal because I didn't put a lot in the basket initially. The pork seems to be stalling once again with the internal temperature at 195 degrees. The pit temp was hovering around the 230 degree range. I also opened the lower vents more and cracked open the door slightly too. The cook is close to being done, but not quite there yet. Time currently is 6 hours 45 minutes into the cook. After adding the few additional charcoal briquets, the pit temp hovered around 265 degrees.
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I had to add more charcoal again to get the internal temp to reach 203 degrees. The pit temp had dropped to around 220 degrees, but after adding a new chimney full of charcoal, the pit temp rose to the 255 range. When the meat finally reached 203 degrees, the total time of the cook was 8.5 hours. This was perhaps the BEST pulled pork I have made to date! This pulled like butter! No resistance at all. The bone came out totally clean and easily.
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