Hey Meatheads -
I have a Weber Smokey Mountain 22.5 and I will be doing pulled pork for my son's birthday on Saturday. I was at CostCo and got a 15lb butt. I usually do ribs, brisket, chickens and brats (smoked brats rule!). Anyway, as I am not all that familiar with the butt I need some advice:
MEAT!
I have a Weber Smokey Mountain 22.5 and I will be doing pulled pork for my son's birthday on Saturday. I was at CostCo and got a 15lb butt. I usually do ribs, brisket, chickens and brats (smoked brats rule!). Anyway, as I am not all that familiar with the butt I need some advice:
- Should I cut that 15lb-er into two pieces or keep it as one?
- When should I pull it off? at 190*?
- Should I be keeping the smoking temp at 225* throughout the entire process?
- Should I leave it alone while it smokes or do you guys suggest mopping?
MEAT!