Just finished eating some pulled pork sandwiches. I got two 6.5 lb pork butts at Sam's yesterday. Rubbed them last night. Into the GOSM smoker at 5:30 AM this morning they went. Used a combo of hickory and apple chips. Had to add more chips at about 9 AM. Temps were rock steady at 235 all day. Butts reached 195 degrees at about 7: 15 PM.
Is that about the right amount of time (almost 14 hours) for butts that size? It pulled very easily with forks.
Second question. I would like to use chunks instead of chips. Does anyone know of a good online source as I have no access to wood locally?
Thanks in advance.
Meowey
Is that about the right amount of time (almost 14 hours) for butts that size? It pulled very easily with forks.
Second question. I would like to use chunks instead of chips. Does anyone know of a good online source as I have no access to wood locally?
Thanks in advance.
Meowey