Into the pan at 6 hour mark.

Ended up being a 9 1/3 hour cook at 300° the entire time.  The drippings are in the freezer right now, I am gonna pull in about an hour and will try and show some final pics when that is finished.  As most of you know, I am pretty full of myself, but I think this will be some of the best pulled pork these folks have ever had...If I can keep them from smothering it in sauce and putting that silly cole slaw all over it!

Great job!  I know I would dive right into that without sauce and slaw.

Mighty fine job!! But, no slaw?!?! What’s wrong with slaw?!?! The “crunch” is a must!!!!

Might fine job!! But, no slaw?!?! What’s wrong with slaw?!?! The “crunch” is a must!!!!

AMEN To that!

Slaw or no slaw, that pork is going to be the star of the show.  Great cook Bent.  Looks way too yummy.

31.67 and end up with 14lbs of clean, A-1, no fat or grisle pork.  My ciphering says that is a loss of 55%, most I have ever seen...Need a Bufflalo chopper!  Kristin is not comfortable with fifty, 4.46oz servings, so she will be cooking 1 additional butt tomorrow.

and who said you cant get smoke on a pellet grill when cooking at 300 degrees

I have tried to get that across over the years, but it seems if folks cant see it, it is not there...

About 3 cups of butt Jell-o and 1 cup of orange fat.

I have tried to get that across over the years, but it seems if folks cant see it, it is not there...

All you have to do is throw a pan of mac n cheese on the smoker at 350 for an hour . . . that should convince anyone that smoke doesn't just live at 170 degrees. My goodness, you're burning wood, of course there will be smoke!

That really does look amazing and the photos are superb as well, I can almost smell the richness of the meat. With thousands of pounds behind you, what pushed them to the top of the list? Semi-frozen?

I little salt and pepper, pickle and a touch of yellow mustard and I am all over it.

Thanks for posting this cook Bentley!  I enjoyed following it.
Z

Nothing special, just a super inflated ego that says mine is the best...I am beginning to believe the folks that say if you want more and longer smoke penetration start with a super cold piece of meat!

That really does look amazing and the photos are superb as well, I can almost smell the richness of the meat. With thousands of pounds behind you, what pushed them to the top of the list? Semi-frozen?