I went out today and bought a 8lbs bouston butt. I plan on to start smoking it at 3:00am saturday morning. The part I am confused about are the temps? In the chapter 5 lesson I got it says to Smoke the pulled pork at around 240°F if possible for 1-1/2 hours per pound or until it reaches an internal temperature of 160°F. Does that 240 mean the outside of it or the inside as well? But then it says Continue to cook the pork butt until it reaches an internal temperature of 200°-205°F at which point you can remove it from the smoker and set it aside to rest for about 30 minutes. So I am really confused on the internal temps?
I am also confused on the on the foil as well, what temp do you wrap it in and when you do wrap it, does it go back into the smoker or do you just set it on the counter or oven for and for how long after you put it in the foil?
I am going to be using hickory logs to cook it. I also have Apple chips and cherry chips, which of the chips do you suggest?