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Guest
Guest
Hi all, just wanted to say that this is a great site and excellent resource for the newbie that I am. Anyway, I’m planning on doing my first pulled pork butt, this weekend. I just have a couple of things that I wanted to clear up before I started.
1. I bought a 8.0 lb pork butt, with the bone in. The butcher told me I should cut the bone out and not trim any of the fat. However, in Chris’s Mr. Brown cook, he left the bone in and trimmed away the fat. Which method will I be better off with.
2. Most of the posts I’ve read say to cook at about 225-250 on the cooking surface, and cook the pork to 185-200 internal temperature for pulled pork. Is there a secret to telling when the pork is done, or just simply watching the Polder till I see 190.
3. I’m planning on about 16 hours of cooking time, so I wanted to put it on around 10:00 pm Friday. I’ve never done an overnight cook before, and was wondering what a reasonable amount of time was to leave the pork alone on the WSM. I was planning on starting the coals with the Mr. Minion’s Method.
Hopefully that’ll be it, can’t wait to try it, there needs to be a couple more Saturday’s in the week for WSM owners. Thanks.
1. I bought a 8.0 lb pork butt, with the bone in. The butcher told me I should cut the bone out and not trim any of the fat. However, in Chris’s Mr. Brown cook, he left the bone in and trimmed away the fat. Which method will I be better off with.
2. Most of the posts I’ve read say to cook at about 225-250 on the cooking surface, and cook the pork to 185-200 internal temperature for pulled pork. Is there a secret to telling when the pork is done, or just simply watching the Polder till I see 190.
3. I’m planning on about 16 hours of cooking time, so I wanted to put it on around 10:00 pm Friday. I’ve never done an overnight cook before, and was wondering what a reasonable amount of time was to leave the pork alone on the WSM. I was planning on starting the coals with the Mr. Minion’s Method.
Hopefully that’ll be it, can’t wait to try it, there needs to be a couple more Saturday’s in the week for WSM owners. Thanks.