10 lb pork butt

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Laserman1

Laserman1

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Signal Mountain
Cooked last night. Followed advise on here and let it rest in a cooler for 3 hours after hitting 205 degrees. Cooked 13 hours.
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Used mustard then the Memphis dust recipe I got off of tndeer. Claws work better than a fork to me. Meat kept hanging up in fork tines. I didn't sauce at all. Injected apple juice before mustard, spread mustard then dust. When it got 150 I wrapped in foil, at 200 I took off and put in cooler for 4 hours. It was still 150 when I took it out of cooler to shred.
 

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