The schedule for submitting the chicken. ribs, pulled pork, and brisket was pretty tight, all set at 30 minute intervals in the afternoon. I set my watch, which has five alarm settings, to go off with thirty minute notice for each of these, which are shown in the first photo. Then we got to cooking - brisket and pork were the first in, as shown in the previous post.
These next three images are of the pulled pork - first when we checked on it midway through cooking, second when we pulled it out of the smoker and began breaking it down, and last, just before submission, as we presented it..