![Shocked :shock:](./images/smilies/icon_eek.gif)
![Laughing :lol:](./images/smilies/icon_lol.gif)
I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go.
![Image](http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/DSC_0011.jpg)
I loaded up the BGE with lump charcoal and a few chunks of peach wood
![Image](http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/DSC_0013.jpg)
Pork butts on and the smoke is starting
![Image](http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/DSC_0014.jpg)
After six hrs they hit an IT of 195° and were very tender, so off they came
![Image](http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/DSC_0018-1.jpg)
I double wrapped them in foil and let them sit in a cooler for a few hrs. Then I pulled them and added the liquid from the foil to some vinegar and spice rub and seasoned the pork with the mixture.
![Image](http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/DSC_0019.jpg)
We haven't had any pulled pork for quite some time so it was a nice change
![Very Happy :grin:](./images/smilies/icon_biggrin.gif)