Howdy yall. This is my first post of what i hope to be many with you guy. I am fairly new to smoking things and have been learning as i go.
I am hoping to do up a big ol' batch of pulled pork for my Kentucky Derby Party. I did pulled pork once before i had a smoker on my gas grill (one side of the grill off and chips in a smoker box on the side that was lit) It turned out ok i guess. here is where the questions come in:
1. Brine or no brine? The first that batch i did, i did brine the butt. I may have done a bit to much salt i dunno but it was certainly a little salty. not terrible, but salty.
2. I got the chargriller duo for christmas with the side firebox. I have been using charcoal for the base fire then putting a big piece of hicory on top of that for smoke. Any tips you guys can throw my way for being able to maintain 210 to 225 ish?
3: i will probably be serving around 20 people so i was going to do 2 8lb butts (i think that should be enough). i am guessing about 10 to 11 hours on the smoker. does that sound about right?
Many thanks in advance!