Hi Yank! Your best bet is to smoke to an internal temperature. I recommend 200* IT for pulled pork and 185 - 190 for sliced. In the South we like to mince our BBQ (at least in Va and NC) so 175 is good if you are mincing. 1.5 hours per pound is a general rule of thumb to use just for planning purposes and you should be okay at the pit temp you are using. It never hurts to plan on 2 hours per pound though.
Everything above still applies. You are looking at about 15-16 hours. Nothing wrong with Myron's method, unless you like bark.
I don't know where you got your info on Myron Mixon's "method" because he cooks butts at 350°-375°, at those temps your 7-8 lb hunks of meat will most likely be done in 6 hours. I cook mine at 300°, give or take. My last one was a 9.25 pounder that was done in 8 hrs. IMHO there is no reason to cook butts at temps as low as you propose because of the long cook times. If you cook at a higher temperature, you power right through the "stall" and you get more predictable cooks. Just for the record, I do not foil, it is not necessary at 300°, and I don't probe for doneness or check the internal temp until 6 hours into the cook.
I, in no way, characterized your plan as stupid. What you have read will work, but it will not have much smoke flavor and it will not have any of that great textured and flavorful bark developed on the outside. Good Luck
Cliff after is spot on when he says it won't have much smoke and next to no bark. Most of the recipes in Mixon's book are not how he does competitions.I, in no way, characterized your plan as stupid. What you have read will work, but it will not have much smoke flavor and it will not have any of that great textured and flavorful bark developed on the outside. Good Luck
