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[Hank D Thoreau]

I am ready to try my first pork butt. This will be multi-purpose so I am keeping the prep simple.

We are getting ready for pulled pork sandwiches, street tacos, machaca, and carnitas. No tamales this time; don't have time to make them. Next time.

I have the buns, flour and corn tortillas ready.

I am going with a simple rub and will run at 225 until done, wrapping in the middle around the stall.

I decided the best strategy is to do the long cooks on weekdays so I don't spoil valuable and scarce weekend days watching the grill.

I need my time off to beat myself up climbing and hiking and not lounging around the grill. Otherwise, why am I paying so much money for physical therapy?

Weekday cooks work out well since I work from home. My window on the second floor is right above the smoker so I can keep track visually, and on my smart phone.

Ah, technology. I would not eat as well without it.

[Canadian John]

 Sounds like a plan.  The cook should go well! Let us know how you made out.

[hughver]

Save the juices from the foil wrap and add them back to the pulled pork to optimize the moisture content. 

[Bar-B-Lew]

Save the juices from the foil wrap and add them back to the pulled pork to optimize the moisture content. 

+1

[Hank D Thoreau]

The pulled pork came out perfect. No picture though. My wife went after it with a fork and started shredding before I had a chance to get a camera.

I cooked it for 11 hours; 225 until it was somewhere over 170 and then bumped up to 250 to finish. I wrapped at 155, which might have been a bit early but I had to leave for physical therapy.

I had two probes. One was at 203 and the other at 207. I let it rest for 1 hour in an ice chest and, as suggested, pored the juice from the wrapping back into the pork.

Now I have to learn how to make machaca for dinner tomorrow. I already made a pulled pork sandwich.