Pulled Pork

I am going to use this pulled pork, at least some of it in chili relleno pork enchiladas.

Smoking log for Pulled pork, June 14, 2015

3.43 lbs. boneless Pork Butt Roast 

Rub: apporx ` 1 part garlic powder

2 parts salt

4 parts black pepper

rub applied not too thickly. after setting at room temperature about 45 minutes and wiped dry.

1:00 PM put roast in smoker at 240º with double load of charcoal and one oak log. Chimney flue fully open firebox damper, 25% open

Bread loaf pan filled with hot water on grate just above firebox.  Pork roast in center of smoker. It has a netting to hold it together

1:30 @300. Closed damper to 1/8th open, opened smoker to let heat out and brought down to 265 degrees Time 1:38

1:50 290º closed damper

2:00 255º (one hour in smoker)

2:20 235º Opened damper to 1/8th open

2:30 235º added hickory chunks to use them up

2:45 295º started more charcoal

3:00  285º Added charcoal closed damper, (2 hours in smoker)

3:10 Rotated roast so top is on bottom and fire side away. @ 138 degrees Smoker at 235º Opened damper to about 1/8th open

3:20 265º damper 1/8 open

3:40 265º

3:45 260º Opened baffle to 1/4 open

4:00 265º (3 hours in smoker) roast at 154º  Wrapped

4:15 255

4:30 250º  Roast internal temp at 165º  Added last of hickory wood to use it up and

add heat until more charcoal can be added.  Started more charcoal 

4:50 Added charcoal, closed damper to 1/8th open.

5:00 245º (4 hours in smoker) raked ashes out of bottom of firebox. Roast at 175º

5:30 250º Roast at 180º

6:00 250º Roast at 182º  Started raining hard.  Brought roast inside and put in set oven at 265º

7:00 Roast at 188º (6 hours roasting) It feels soft and done but I’ll leave it in a little longer.

7:30 reading over 190 in some places, took it out of the oven.