We did an 8 lb pork putt yesterday and pulled it off the 008 after 15 hours when the internal temp reached 200 de. We have done a number of butts over the last few years, and always pulled the pork with various forks and knives. Yesterday, my wife pulled out 2 forks that she uses to lift turkeys out of the pan. The forks have a large woden handle and each fork has 4 tines, about 4" long. The use of these 2 forks made the seperation and pulling off the meat so much easier. I should also mention that the bone pulled out of the meat with no resistance.
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