- Dec 13, 2007
- 40
- 10
I just bought my first smoker (electric MasterBuilt) and I want to smoke two 4 lb boston butt roasts for pulled pork sandwiches this saturday.
I have the rub I want and the finish sauce but need the technical guidelines.
How long? What temp? When do I take out and wrap in foil? What am I leaving out?
If this kind of information is posted somewhere else I apologize for looking like a noob and if you'ld be so kind as to point it out, I would appreciate it.
TIA
I have the rub I want and the finish sauce but need the technical guidelines.
How long? What temp? When do I take out and wrap in foil? What am I leaving out?
If this kind of information is posted somewhere else I apologize for looking like a noob and if you'ld be so kind as to point it out, I would appreciate it.
TIA