This was a 13LB pork butt that I rubbed with Meathead’s Memphis Dust. The Amazing Ribs website that “Meathead” and his team publish is my go to source for all things BBQ food science related. Here’s the link: https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe
If you end up loving the content they’ve created, I suggest joining to support them. Every recipe I’ve made from this site has been amazing.
So, I don’t have an “after” shot of the crusty, smoky, juicy pork because everyone devoured it before I could snap a photo. I’ll be quicker next time and update this post.