(Green is the meat temperature, purple is the grill temp.)

Our second run at pulled pork was wildly successful. We used a different rub (hickory garlic, very tasty) but I think the big differences were in cooking technique. First off, I foiled the pork butt at around 150 degrees. This is where you wrap the thing in foil with a half a cup of water or apple juice in it. As the chart below shows, this more or less eliminated the stall while the moisture from the meat evaporates.

Second, I didn’t let it get quite up to 200. 195 degrees and she came off.

Third, I let it sit in the cooler for a full hour, not just 30 minutes, so the moisture distributed better.

End result was awesome.