Hey guys and gals, I am a sort of a newbie to smoking, and I am new to the forum. I have the master forge gas smoker, I have to say it's a pretty good little smoker for a beginner. I have smoked 5 or 6 racks of ribs and did some chicken wings for the super bowl last year. My youngest son's birthday (he will be 9) is next weekend and the family is coming over, he loves bbq, so he asked me to make him some. So I am going to try my hand at boston butt to be pulled. I have read over some threads on here since I joined last night. A ton of good info shared here. Two questions I want to be sure of, 1 is it best to put a thermometer in the butt and leave it during the whole cook? I am going to smoke 3 or 4 butts and I don't have that many thermometers. Other question, what is the best internal temp for pulled pork? A guy at work told me to smoke it at 225 for 12 hrs and then foil it and finish in oven at 225 for 2 hrs, does this sound good? Thanks for the help and information.
