Chupacabra Peach Pulled Pork

It was my first time buying this particular cut of meat and smoking it. Needless to say I was extremely happy with the outcome. I plan on buying one big cut of meat with bone-in next time I plan for pulled pork.

Cook Time: 11 hours and 30 minutes at 250 degrees F


7.5 pounds of Boneless Pork Shoulder (picnic)
Fischer & Wieser Peach and Habanero Sauce
Chupacabra Rub Brisket Magic

Apply Brisket Magic Generously.

Hickory Wood Chunks & Apple Wood Chips

Took out one of the grates to slide closer and farther from the fire, depending on burning too hot or too low

Start applying the peach sauce halfway through the cook and once every hour.

The pork is done at 195 degrees F.
Let rest wrapped for one hour before pulling apart.