Looks good Bentley!!   
What did you end up with for your finished IT?

300 is my magic cooking temp for BB ribs these days, it is a good balance of higher temp and still some aroma...

Dead center on a couple were about 198°, the rest, I did not even really pay attention to the number, cuz you could just tell by the probe they needed no more time...

fantastic job Bent! I did a few last week and everyone raved....oh well, isn't that what we really want in a group meal and the time spent with good friends. Again, great job!

Those pans of pulled pork look fantastic.  I think I would like this method.

New to the site but not to BBQ. Made many pork butts in my day.  Can I ask for a little more info on the Gatorade ?  Never heard of it being used. Powdered or liquid ?  What flavor ?  Why ? thx

I like the Citric Acid component in pork.  When I don't have to get up early to start cook and am clear headed, I usually will follow a routine.  It will include rubbing molasses on the butts...and adding the original Gatorade in my rub, for that citric acid component and also for the sugar to enhance that bark, as I know it is going to soften greatly when I pan and foil it.

I also like to add about a cup of liquid when I pan and foil to keep the butts from sticking to have some sauce when finished!

New to the site but not to BBQ. Made many pork butts in my day.  Can I ask for a little more info on the Gatorade ?  Never heard of it being used. Powdered or liquid ?  What flavor ?  Why ? thx

Hard to tell which one was cooked with hardwood and which one in the oven...

Hard to tell which one was cooked with hardwood and which one in the oven...

Now that you mentioned it, it does appear to not be much different. Who’d have thunk.

The higher temp of 300 kind of surprised me but the pictures look good.  I am curious if the higher temp/shorter time uses more or less pellets than when cooking to same IT as lower temp/longer time.  Is there any benefit to it other than time saving?

The Memphis Pro is pretty efficient, but at 300° mine burns about .90/lb. an hour., double what it would be at 200°, but still only about $2.70 for the 9 hour cook with what I got these pellets for.  As far as other benefits, I am just liking the results better at the 300° then the longer 240° cooks.

How big of a role do you think the “slightly frozen” butts play in the end results.
The higher temp was due to that correct?

No, I was going to cook this at 300° no matter what...as far as what effect the frozen centers would have...I just have not cooked enough of them to give you a valid answer.

Hard to tell which one was cooked with hardwood and which one in the oven...

Not!

Yeah, my humor is not always done correctly...and then I wonder why folks don't get it!  If you look at the plastic bowel, and then the tray right next to it, there is some of the oven pork from the bowl in the steam tray, and as I look at it they do look the same. 

The big difference is the right out of the pit pulled stuff and the brown, nasty oven looking stuff.  Although, I am amazed at how much of the "smoke ring" was gone from Weds cook, to Fridays serving.  That was disappointing and I have no explanation for it.  It happens if I vac seal and boil reheat, if I pan with apple juice cover and reheat in oven (like Friday), and even if I apple juice and microwave and reheat.  Though it might be a matter of time and exposure to air, but that is not possible when vac sealed...I just don't get it!  Cuz it sure did not look as appealing on Friday as it did Weds night!

But what did the people eating it think as that is all that really matters?  Did you enough to serve everyone?  Was your turn out what you had expected?