Pulled Pork with the slow N sear

[Loonysup]

We are going on a hunting/fishing trip with friends this weekend.  Seemed like a great chance to break in the slow n sear on its first extended session.   This was also my first attempt at doing an overnight cook.  In hindsight, attempting this so early in my smoking career was a bad idea.   It was way too stressful and I was up most of the night watching temps.   

I started with 3 3-4 pound bone in Boston butts.   They were fairly uniform in size and cooked at practically the same rate.   I dry brined them 2 nights prior and rubbed them with Memphis Dust from the amazing ribs website the night before I cooked them.  Total time was right at 12 hours.   I didn't use the crutch and had to reload charcoal once.  Pulled them each at 203 degrees. 

It came out amazing and literally fell apart as soon as you put a fork in it. 














David

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[indy82z]

Looks delicious!! I just put mine on about 4 hours ago and now I REALLY cant wait to dive into it...

[Travis]

Nice. Looks as if you started out with a good product. Those are pretty. Nice color/smoke ring at the end too. Looks like it paid off! Thanks for sharing!

[TheDude]

Such an awesome feeling, when it pulls like it's supposed to. Looks damn good.

[SixZeroFour]

Looking gooood!

[austin87]

Looks perfect, nice work! Eventually you'll get over the hawking and just let it ride with temp swings and all.