First butt – 14h no wrap

Much thanks to the community. I dug through old posts to find lots of great resources and tips. This was everything good and right about pulled pork.

10# loaf. Wiped dry, scored the bottom fat layer, gave it a mustard slather, kosher salt, then more or less a Memphis Rub. Fridge for a few hours.

Vintage Camp Chef. Smoked at 210F for 11h. Began spritzing at 8h on the hour with a water/ACV mix.

At 13h, cranked to 285F. It hit 195F at 14.5h. Wrapped in foil, stuffed into a styro cooler, topped with a towel (Reddit said to, who am I to question?) Pulled 3h later. Moist, warm, great flavor on the bark. Wish I'd tried this sooner. So easy.

Thanks all!