First crack at pulled pork

[dales133]

Lol @ point 4! Yep I hear you, I actually snuck a pan under it and saved the resting juices even tho they had solidified . I put the resting foil in the sauce and melted the solidified resting juces back in.
I'll defiantly try it your way next time, I'm a kickarse indoor cook. And it's only through advice and listening.
Thanks again

[Bearcarver]

Looks like you started great, got a bunch of great tips along the way, and it looks good to me!!!

Next time I would try to get your temp up to 230˚-250˚.Then when it's time to foil (160˚-170˚), put it in a foil pan, add some moisture (I like Apple juice---6 ounces or so). Then throw a double foil over it & seal it around the edges.
Then after it's all done (About 205˚??), pour the juices into a round bowl with a lid & stick it in fridge. The fat will come to the top, and get hard, like soap. You can cut around it & pop it out in one piece. The stuff under that orange disc of fat is awesome. The apple juice is already mixed in, so you're good to go. Now the stuff I just suggested is leaning towards pulled pork for two people. That's why I leave the juices in the fridge until the next day. It shouldn't need any added back to it for the first helping right out of the smoker. Then from then on, I like to leave the finishing gelatin separate, and add a gob of it with each sammy worth of pulled pork that I put in the nukulator.
Obviously if you're feeding a bunch of peeps, you have to do it a little different than this, as far as the juice. Works great for the two of us.

Bear

[Squirrel]

Hell to the camel snatch YEA! Way to go on your first pulled pork gig. Sounds like you got it right. I'm with CA on the using of the foil pan. I get plenty of smoke and get to keep all me juices. (That's important for us older camels.)

Have some for keeping us entertained as well.

[dales133]

Lmao Ty hon, btw did you see that idiot cat of mine?

[dales133]

Nice bear, I like experimentation and I do mostly cook for 2 plus the kids they don't always like what I cook, god damn them
Lol

[sweet_magnolia]

Nice job!!! Looks great from here!

3) use the juices themselves with some minor additions for your finishing sauce

That's what I like to do, too.

[Fire it up]

Glad it turned out for you Dale
Know you were pretty worried for a while there but now that you've popped your pork cherry it will only get easier and easier.
The sauce you made sounded really good too, pass me a shot