These are bone in, skin on. I then have them cut in half, hip to ankle, so I have 2 pieces about 10# each.
With a sharp knife, remive the skin, wash and then i place in a bag with cheap italian dressing to marinate.
I plan to smoke them at 225 for about 12 hours, or an IT of 200. Pulled pork here we come.
BTW, I'm using a MES 30 analog i bought a month ago, and have already done 6 of these. I will update as we go along.