- Mar 12, 2014
- 4
- 10
Hi there, Im getting ready to smoke 15 lbs of pork butt for pulled pork in a couple days, I have a homemade smoker that is gas or electric, with electric i can only get it up to 190 degrees, with gas i can go from 140 to 350 but can control heat at any temp very well. I have been reading you want to do pork at 225 and smoke till it is 190-200 internal meat temp. the butts i got are 8lbs and 7lbs. After i get the meat prepped and ready for smoker do you think i should use a water pan or not. Also i will be using a AMAZING pellet smoke tray should i burn that from both ends or is that to much smoke. I know this will take 10-12 hours to do how long should i have the smoke on for? what else am i missing? any ideas would be great thank you