We are going to do a pork butt this weekend up at that lake. We have a Little Chief Electric Smoker and a normal weber charcoal grill.
The butt is a 7 pounder. I was thinking of putting the butt in the electric smoker for 2 hours then finishing it in the charcoal grill the coals and wood chunks on the opposite site of the meat. I'm thinking of moving it because it sounds like the little chief only gets up to 165 degrees and is meant for small cuts of meat and fish.
I've never done a pork butt. What internal temp should I take it too. Do I get it to a certain temp, then foil it and put it back on the grill. Or should I take it to a certain temp them foil and put it in a cooler?
How long is this going to take? I guess it would be better to get done early as I could always foil it and put it in a cooler.
Any advice is GREATLY appreciated.