Hi all!
I am new to this site, so I hope I am posting in the right place. Anyways, I will be smoking about 25 lbs of pork butts on Friday for pulled pork for my graduation party on Saturday. In a perfect world, i would smoke them and have them ready fresh for the party, but there is just no way to do that. I have a few questions....
1) How do I gauge my time? (I know it's about 2 hours per pound, so I would assume that if I have, on average, 7 lb butts, I would smoke them at 225 for a total of 14 hrs total. Is this right?? I really want these to turn out well. I used to work at a BBQ place about 7 years ago, and I smoked pork butts all the time. I just don't remember exactly, and I need this pulled pork to turn out awesome!)
2) what type of wood chips will give the best flavor? (I like hickory, if that helps)
3) Do you suggest water in a pan in the bottom of the smoker to add moisture?
I am open to all suggestions... I just want this pulled pork to be AMAZING!!!!
Thanks in advance for all your help!!
I am new to this site, so I hope I am posting in the right place. Anyways, I will be smoking about 25 lbs of pork butts on Friday for pulled pork for my graduation party on Saturday. In a perfect world, i would smoke them and have them ready fresh for the party, but there is just no way to do that. I have a few questions....
1) How do I gauge my time? (I know it's about 2 hours per pound, so I would assume that if I have, on average, 7 lb butts, I would smoke them at 225 for a total of 14 hrs total. Is this right?? I really want these to turn out well. I used to work at a BBQ place about 7 years ago, and I smoked pork butts all the time. I just don't remember exactly, and I need this pulled pork to turn out awesome!)
2) what type of wood chips will give the best flavor? (I like hickory, if that helps)
3) Do you suggest water in a pan in the bottom of the smoker to add moisture?
I am open to all suggestions... I just want this pulled pork to be AMAZING!!!!
Thanks in advance for all your help!!