I am currently smoking two 4 lb. Boston Butts and have a few rookie questions. I am using a Smokey Mountain Series Model 32950 electric smoker. I have Jeff's book "Smoking Meat" and it says for pulled pork he would smoke until he reached an internal temp. of 205.
1. This may be a crazy question but at that temp. what keeps the pork butt from drying out?
2. I have noticed that I lose heat every time I add wood chips. Do I keep adding wood chips throughout the whole process?
Any help would be greatly appreciated. Thanks Saltydog