Welcome. Smoking at 225 to 250°F until the Internal Temp (IT) reaches about 205°F+/- and a Probe, Chopstick, slides into the meat, in several places, with no resistance, means your meat is done and the meat will easily Pull. Rest on the counter 15 to 30 minutes and rip it up. You can guesstimate 4 to 6 hour cook time depending on thickness.
You might add a Finishing Sauce for extra flavor. Mine are below...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups. Enough for about 8 pounds of meat. Store leftover sauce in the refer. Keeps for months.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes.
POP Sauce
2C Cola or other Pop/Soda
1/2C Apple Cider Vinegar
2T Rub, whatever's on the meat.
1T Mustard
1T Molasses
Add all to a pot and bring to a simmer, for a few minutes to combine the flavors. Keep warm and add to the Pulled Meat as desired.
Enough for one average butt, 8 pounds +/-.
