Good Ole' Boston Butt, AKA Pork Butt, but Really Pork Shoulder

So the cook went real well.  I am going to change up my format a little on the cook posts.  So here is the pulled pork cook...

Boston Butt Bone In
Char-Griller Pro Duo
Time: 8hrs (cook) 11hrs (total)
Ambient Temp: 52F-60.5F
Cook Temp: 225F-250F
Wood: Hickory (80%) Apple (20%)
Charcoal: Briquettes (20%) Lump: (80%)
Practice (1st)

Basic Rub: Salt, Pepper, Garlic Powder, Onion Powder, Brown Sugar, Chili Powder and some Secret Spices.

Injection: Salt, Apple Juice, White Sugar, Worcestershire Sauce, and Water

About 1/3 of the way into the cook...Testing out if my thermometer would show up in the pics.  In stead of showing a bunch of pics throughout the cook I'll just report temps.  1/3 cook: 138F, 1/2 cook 152F, 

Wrap: 166F, Pull to Rest: 196F

Mopped every hour from hour 1-5 with apple juice.

Pulling the meat can be challenging because even after 1 1/2 hours resting the internal temp near the bone is 180F.

Finished product.  The meat was succulent and the flavor was balanced between the smoke, bark, and pork.  Not pictured is the money muscle which I cubed and ate as a "Pit-Master Privilege".   I ate mine plain with just a small topping of BBQ sauce, while the others ate theirs atop a hamburger bun.  Very proud of this cook!

Next Cook...Chicken or Tri-Tip

Next Topic...TBD