Pork shoulder started at 7:30am. Finished around 4pm. Put into the cooler for 1 1/2 hours to rest. Wrapped it in blankets. I now have a new definition “of fork tender”.
Recipe was full covering in yellow mustard, [competition rib rub](https://www.psseasoning.com/search?q=competition+style+bbq+rib+rub).
Smoked it on the grates until 165 ℉ then moved to aluminum chaffing dish(disposable). Continue cooking at 275 ℉ until probe temp was 205 ℉ and was probe tender.
Wrapped it and closed the cooler for 1 1/2 hours.
Never had a more tender pulled pork sandwich ever.
by Typical_Map_5855
1 Comment
couldn’t find anything else to eat.