I like pulled pork so I tend to cook mine about 225-235 for about 5-6 hours. I do mine in a roasting pan in the smoker (its a 12 x 9 stainless cake pan) when its done in the smoker I cover tightly with foil and put it in the regular oven at about 200 degrees for about 2 hours. It makes the tenderest, juciest pulled pork you can imagine.
About the same size you are cooking. Another thing...when it comes out of the oven dont pour off the liquid. Tear your pork apart with forks and let it sit in the liquid. Osmosis will pull it back into the meat...yum. Also, make sure to use a good rub and don't be stingy with it. Make a good crust with it.
Just want to add...Don't go by TIME exclusively. I too follow a similar procedure as Ceasar, but go in the Oven at 300. Many will tell you...Two 8 pound Butts smoked together can take different times to get tender. I have had one 8 pounder done in 16 hours, at 225 and the one on the self below, stubborn SOB went 18!!!!
You are looking for an IT of 205°F and/or the Bone to wiggle out easily or when you poke a probe in several places it sides in with zero effort...JJ
There are two basic schools...The guys that Foil after 4-6 hours and the guys that are " Bark Sharks " that smoke start to finish, IT of 205, without touching it. These guys would rather eat the crunchy heavily seasoned and smoked surface that the rest of the meat. I have done both and like both. The process of Foiling the meat or even easier the meat in a pan, is to Braise the meat in it's own and flavorful juices. The Collagen connective tissue breaks down over time with just heat and the meat falls apart but add and hold moisture in and the process goes faster. These recipes are popular...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...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.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ