Pulled pork feedback

[Mr. Nice]

So I have a Daniel Boone green mountain smoker. I've done pulled pork before but was gonna switch it up a little. So I'm gonna dry rub the pork butfound let it rest for 24 hours then put it on the smoker for 4-5 hours @ 210 degrees for about 4-5 hours. Then pull it out and put it in a deep pan pour a good beer in and foil it and cook it for another 4 hours at 200. Is it a waste of time to put it in the oven or should I just leave it on the rack of the smoker any thoughts would be appreciated thanks.

 

[chaz345]

Actually that sounds a little like what I'm doing with my not yet famous 3 hour(no that's not a typo) pulled pork. I needed a way to get pork from raw to ready to serve in like 3 hours for a farmer's market I've been selling at. Since I don't have a certified kitchen, health regs require that I cook from raw on site, and we can't set up before 7:30 and I need to be serving by lunch time at 11:00. So I cut the butt into small chunks, maybe a bit bigger than the country style "boneless ribs" which are actually butt/shoulder strips, smoke it hard at like 250 for two hours, take it out, foil it with apple juice and put it back on at like 350 for another hour. Completely falls apart when I take it out. So if you are going to smoke to start and then braise it in beer, I'd cover the pan tight with foil and run the heat up to 300 to 350 for maybe 2 to 3 hours if the butt is whole.