I picked up a 5.5lb pork butt on sale today and will be smoking this weekend for pulled pork. I'll be using a kettle grill set up for indirect heat with hickory chunks for smoke and charcoal for heat. Doing a basic rub, but my real question is this:
I know that I should focus on cooking to temp not to time, and I've got the time, but I want to plan the day so I can babysit and maintain temp (I'll be shooting for a constant 250F) and I have a solid instant read thermometer to check with as the cook process progresses, but does anyone have experience with a butt this size and have any tips on the aprox time I should allow to prep, cook and rest and to make sure that it is cooked to that 200F IT?
Thanks for the suggestions!
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