I injected and seasoned the second two butts, put into the smoker for 5=6 hours at 225° to make pulled pork. I removed them at an IT of 160°, I had planned to place them in a tightly covered foil pan. unfortunately, the butts were too thick for my pre-lidded pans, so I cut each butt into thirds (these were boneless butts) and used three pans, I added apple juice, beef broth, and a bit more rub to each pan. Placed them into the home oven set to 350°. When pork IT reached 206° (3+ hours), It was too late in the evening to pull and additionally, the meat did not seem to be tender enough to pull, so I cooled and placed pork and juices into the refrigerator until morning. In the morning I removed the fat from the juices and placed all of the meat and about half of the juice into my 6 Qt. Instant Pot at high pressure for 30 minutes with a 15-minute natural pressure release. The meat pulled the easiest ever and the flavor with some of the juice added back was best ever.
In the future I'll cut out the pans entirely and do the Instant Pot directly out of the smoker, increase time to 45 minutes. I'm not sure why I did not think of this sooner.
