I never done Pulled pork this way. First started and prepared for a loooong smoke. started as usual with maet in the drum. two nice pork necks. The butcher cut out the bone for me.
After 3 hours the meat was wrapped in foil with some aple juice, and back on the drum on 250* F
After 7,5 hours i got the coretemp I wanted. Wrapped the meat in blacets and in a cooler untillit was ready to serve.
Bon apetit - and thanks for klikking :)