JYD-BBQ
Active member
That looks perfect.I do salt, lots of pepper and garlic. I smoke until the internal temperature is 165, I then wrap in foil or butcher paper your choice and continue until the internal is 205-210. I then rest it in a cooler with the wrap on, towel on top and on the bottom. I let it rest no less than an hour longer if I can. As you can see the bone is falling out. At this point it pulls very easily and melts like butter in your mouth.