Boston butts for pulled pork. "My Favorite"

This is my last smoke. I was lucky and found butts at .87 cent a lb.











I like to rub my butts with yellow mustard and my favorite rub the day before and leave them in the fridge overnight.










I poured apple juice and home made red wine in the pan.










Then they went on the smoker.










I started the Smoke Daddy and got it to put the thin blue smoke on it.










I kept the smoke going for the entire cook. I cooked it until the internal temp. got to 170. Them I took it out of the pan and put it on the grill top.









I let it cook there until the temp inside got to 203.










It was so juicy and tender. I used two large forks and pulled it. It was so tinder it only took a couple minute to pull it.









Thanks for looking at my pulled pork.

Tarheel Bill