I'm throwing an outdoor pork BBQ later this month, to feed about 30 people. This will be first time I've tried cooking anything on the grill beyond dogs and burgers, so I'm looking for help on what temp + how long to slow cook what I have to get it to the point that the meat comes right off the bone.
I'll have two bone-in cuts of butt, about 9-10 lbs each, using my buddy's large home-made barrel smoker, most likely burning mesquite wood chips. The idea is to cut and serve portions to the guests straight from the grill, with a minimum of hassle trying to cut the meat away from the bone. Also wondering if I should thaw before starting to cook, or if it's okay to start cooking it frozen (realizing of course it'll take more time that way).
Thanks much.
I'll have two bone-in cuts of butt, about 9-10 lbs each, using my buddy's large home-made barrel smoker, most likely burning mesquite wood chips. The idea is to cut and serve portions to the guests straight from the grill, with a minimum of hassle trying to cut the meat away from the bone. Also wondering if I should thaw before starting to cook, or if it's okay to start cooking it frozen (realizing of course it'll take more time that way).
Thanks much.