Tough crowd.
I'm going to link the pics because they're really large.
Here's the pork sitting in the brine. Fat cap is down right now.
http://i42.tinypic.com/10ol5jq.jpg
This is around midnight or 12:30 am when I put the rub on.
http://i39.tinypic.com/bjj3w4.jpg
This was after a couple hours on the grill. I was using applewood chips for the smoke and apple cider vinegar in the spray bottle as my mop.
http://i40.tinypic.com/21cshvl.jpg
Some time during the afternoon it started to rain and I was starting to worry if I'd be able to finish it on the grill. I preheated the over, but it cleared up and all was well.
This is about an hour or 45 minutes before I take it off. I put some bacon on top because, well, it's bacon. Why the hell not. At this point it has developed a really nice bark.
http://i40.tinypic.com/5ko6yg.jpg
This is right before I took it off the grill. If I remember it was around 5 pm. The bacon made a perfect snack to eat while waiting for the pork to rest.
http://i39.tinypic.com/311vsc1.jpg
I used the FTC resting method. Thanks for the tip. It worked perfectly. It retained a lot of heat and was exceptionally juicy.
This is a shot of about 1/3 or 1/4 of the pork after being pulled.
http://i42.tinypic.com/15d2ekz.jpg
My coleslaw. I always like vinegar based coleslaw more.
http://i43.tinypic.com/a2x5c2.jpg
The pork with the homemade bbq sauce added in.
http://i40.tinypic.com/24pe9o8.jpg
And here's the last shot of the pork on a nice soft giant kaiser bun. I added a little extra suace and I had one avec coleslaw and one sans.
http://i44.tinypic.com/2d0kn42.jpg
Sorry for taking so long to put the pics up. It took a really long time to find matching pics on google.
Conclusion: This also was the best pulled pork sandwich I've ever had. Hope you guys enjoy the pics.