Yesterday was my wife's birthday and with that came the request for pulled pork, smoked mac n cheese and coleslaw.
This was my first butt. It was a 4lb Boston butt. Cook time was just over 7 hours. Probed for tenderness and removed at about 200.2°Temp range 225-250. Cherry and Hickory. After a bunch of great feedback from the community on resting/holding I decided to go with an hour in an aluminum pan still wrapped draped with a towel. This worked as it gave time for the mac n cheese to smoke.
Wife was happy with the results so I'll take that as a win! [emoji854]