I'm cooking my first pulled pork on the smoker today. So far so good. I've researched the forums and have gotten some great tips.
Just a few questions. I know it's a personal preference on many of these but I would like to see your opinions.
1. Should I trim the skin and fat off ??
2. Fat side up or down??
3. I have a Maverick ET 732 dual temp gauge and noticed the temp of the smoker gauge reads for example 225 at grate but the temp gauge on the smoker shows 250. Is that normal. I have the Maverick smoker gauge in the middle of the smoker on the grate.
Thanks!!!
Just a few questions. I know it's a personal preference on many of these but I would like to see your opinions.
1. Should I trim the skin and fat off ??
2. Fat side up or down??
3. I have a Maverick ET 732 dual temp gauge and noticed the temp of the smoker gauge reads for example 225 at grate but the temp gauge on the smoker shows 250. Is that normal. I have the Maverick smoker gauge in the middle of the smoker on the grate.
Thanks!!!