When the outside of the pork gets to the color you want but not the temperature, just wrap it in aluminum foil and finish the cooking. One more thought, my wife adds chicken broth to the pulled pork to keep it really moist for serving.

Here is a site that may give you some help with rubs and how to cook the pork. http://www.dadgumthatsgood.com/. I did my first pork butts in a smoker for a grad party a few weeks ago and they turned out great. I agree with taking it slow and low. In the smoker it took about 8 hours for 6-7 pound butts at 245 degrees. It was easier than I thought it would be. I picked up a digital thermometer at Wal-mart for $15.00.

Nice That had to be a hoot fighting that trophy Mike!!

Thanks for the help!! I will keep looking and start checking CL more often.

I looked on line at CAR-PARTS-COM. No luck!

Happy Birthday Mike!!

Thanks for the reminder Mike. Bret and I were discussing it this morning. I will be stoping and picking one up today.

My LX-5 is the only Locator I use for open water. I leave it in the Condura case and keep the battery charged year round. Workd GREAT!!

Happy Birthday buddy!!

I needed that

Give (De-Solv-it) a try. It takes ink, permanent marker out of cloths, tar off of vehicles etc… It shouldn’t damage the finish on the roaster it is fine for car paint.

Great report Mike Another night spent chasing cats with some great fishing buddies Thanks to you and Bret for introducing me to a new type of fishing, it’s been alot of fun.

Bret,
I just got home from Rice Lake and the ice is going fast up there to. Saturday morning we walked off a landing and 2 pickups drove off. This morning we walked in ankle deep water to get to the ice. The ice was over 2′ thick, but was not very good. When you drilled a hole the auger was breaking pieces out of the edge of the hole, all the way to the bottom of the ice. After today it will probably be impossable to get on the ice up there.