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Pulled pork (first run on the Camp Chef)
They were 2 bone-in butts...7.5 # each I hadn't ever cut them before, but was interested in getting more bark. It did cut time (11.5 hours) and I didn't notice any difference in moisture content. Someone here probably has more info on pros/cons...- Clementine
- Post #6
- Forum: Pork
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C
Pulled pork (first run on the Camp Chef)
Have done some little stuff, but first real run of the smoker. Had a flame out error halfway for some reason (cleaned it out before the smoke) but made it through. Ran it at 225 smoker temp to IT 202 degrees then put in a cooler bag wrapped for a couple hours until it was ready to pull. Added...- Clementine
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- Replies: 5
- Forum: Pork
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