Kristin is task with cooking a bunch of food for a baby shower on Saturday.  She needs a butt for some Hawaiian Roll sliders, so we cooked one last night on the Memphis Pro with the Costco Pellets.  On at 8:30pm @ 225° and pulled about 15 minutes ago at 8:30am.  Cooked entirely in the steam pan.   It Probed from 187° to 206°.  There will be a few chunks that you can probably see that will need to be chopped, but for the most part it pulls very easily!

You will have to ask Kristin about prep and post production!

Was the pan covered with foil at all or butt left exposed?

Exposed for entire cook.

very nice looking

There was more Black Gold under the fat then I thought!

That stock is great to have. I have come to just do butts in the little electric cookshack. It is set up in the garage under a range hood and I can put them in turn it on and get up in the morning to a finished cook. I put clean foil in the bottom and a 9x13 pan under the unit to collect all of that.Then de-fat and I will usually boil the stock for a few minutes just as a piece of mind thing and to turn it back in to liquid. Add some back in to the pork with some more of the seasoning once shredded. I don't get a smoke ring but I can do with out it.

Good looking meat. Hawaiian roll sliders are just using the Kings rolls or are there other Hawaiian flavors involved? There are going to be some happy people at the shower.

Those Hawaiian pretzel rolls were great....until there was a recall.

Just using the regular King Hawaiian rolls.  It is a buffet with pulled pork sliders, chicken salad "tea" sandwiches, ABT's, a Cobb Salad, a fruit salad, Caprese skewers, a veggie tray, 7 layer dip and tortilla chips and desserts.