Hi...trying my second pulled pork on my bullet-style smoker and have a few questions...
1...How long per lb give or take should i expect to cook at 225? I'm cooking for a group of about 30 but am sort of pressed for time so am thinking 2 butts (one on bottom grate, one on top) and also considering smoking only to 160 or so and finishing in the oven.
2...whats the best way to keep the meet after its done? Can i keep the meat whole in the oven at 175 or so and just pull it when the guests arrive? or should I pull it, refrigerate and reheat in the oven?