Pulled Pork Overnighter

Well, due to a lack of planning and foresight on my part (I know, can you believe it?) I am now just getting started putting a fire to the kettle and settling the temperature to cook some butts. How did this start you ask, well, it started with Martinis and Manhattans and a certain woman named Blanca and has ended up with me volunteering to do some pork butts for a Friday evening event. Of course, tomorrow would be the one Friday in a month that I am busy all day, so I need to cook them tonight. Here are three mediocre prok butts from the local supermarket.

This kills me primarily because I have two beautiful 10 pound bone-in prok butts in the freezer that I could have used, if I had remembered that I volunteered to cook before tonight at 5pm. I seasoned them up with a mix of my own pork rub and Simply Marvelous Cherry rub, I sure hope this works right. The rub sure looked right.

And then onto the kettle. I am going to run them at 250F for most of the late night and into the wee hours, after that, all bets are off. I should set up the Maverick, which I normally do not use, but, for an overnight, I better get the insurance going in case of pit temperature drop. Pulled them after 9 hours, running at 235F up to 250F, these cooked pretty fast as they were not large and seemed to render quite quickly.

When I pulled one of them, it actually tore into pieces, still, initial testing determined that the butt was cooked perfectly and there was still loads of moisture.