I have smoked a few butts over the years but looking for a change on Thanksgiving. We always do the turkey and then another meat that is smoked. The smoked meat choice for dinner this year is pork butt. I was going to do ham but waited too long to decide and ran out of time to cure. My family wants it to be more of slices and not pulled like all the others i have done. The butcher sold me a 10 pound butt and said it would be good for that. I have used loins before. What is the best temp to pull the meat at for giving me a final product they want out of this.
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11/22/14 at 5:09am