- Joined Feb 27, 2014
I know this is a pretty basic topic, however I am relatively new to smoking and just looking to learn. I have made pulled pork several times in the past and always been pleased with the result, I am just trying to perfect it. I know the basics of the process but am just looking for some opinions and to have a few questions answered. My normal process....rub a pork butt over night, smoke unwrapped at 225-240, mist with apple juice every hour after the 4 hour mark, only put smoke on meat for about half the cook, cook until internal of around 200 is reached, let rest before pulling. Just a few questions. Should I wrap or not? Favorite wood? Internal temp? Brining? Injecting? Smoker temp? Any insight would be much appreciated by this newbie!