I have done 3 butts previous to this weekend, and all came out VERY good, so I decided to take things up a notch and invited 30 of my closest friends over this past Sunday for some pulled pork sammy's!!

I prepared 3 butts (around 15 lbs total) with yellow mustard, chicken rub/rib rub, and threw them in my smokette at 6:30 Saturday night.

Around 11:30 Sunday morning, they were all 3 right at 200 degrees, so I pulled them from the smoker, double foiled them and put them in a cooler wrapped in towels as we weren't eating until 5 o'clock (yes, I still need to work on my timing a bit, but better early than late!!).

At 4:00 I unfoiled them and started the "pulling" process. Much to my delight, they were still too hot to handle with my bare hands, so I used a couple forks.

I prepared Smokin Okie's vinegar mop (Thanks Smokin!!!) and had a bottle of bbq sauce standing by for the not so adventurous folks in the crowd.

The feedback I received made the bbq a resounding success, but I can tell you that 15lbs of pork plus 2 grilled tri-tips and a couple Polish sausage rings is WAAYYYY too much food for 30 people, but we sent people home with a little baggie of pork and will be eating pulled pork tacos for leftovers the next couple of nights!!

I could not have accomplished this without all of your posts/advice/recipes and most of all without my cookshack smokette!!

I couldn't be more satisfied with the product and the service from Karen and all the other folks at cookshack. I wouldn't be surprised to see a couple more smokette's being shipped to Idaho in the near future, good BBQ is nearly impossible to get here unless you do it yourself!!

Thanks again!!

Always like to hear of successes. Congrats! And happy to help anytime, always like hearing those stories of the Pork Sauces helping.

Smokin'