we want to make pulled pork but unsure which is better butt or hams anyone got a answer or suggestions:sausage:
Spot On!I don't brine butts personally sometimes I will inject them but usually I just use a good rub and throw them in the smoker. We go by internal temp and for pulling you'll want an internal temp of 200-205 with a smoker temp of 225-250 and figure 1.5 to 2 hours per pound as a general rule