Pulled Pork (Shoulder/Butt)
11 hours, 48 minutes
60 minutes to caramelize bark, then 10-12 hours slow @ 215-225
Flipped and headed to bed.
Woke up. Pellets out. Refilled. Temp 169 internal.
Moistened shoulder w/ 2:2:1 apple juice, ACV, Worcestershire sauce and covered with foil. Stall is on, baby.
Put pork in a aluminum pan, covered with foil and added more liquid.
Took butt off smoker. Well wrapped in pan, foil, towels in cooler for next hour.
Took out of cooler and pulled
