How big is it?
Takes along time start early
Try apple wood sometime it's pretty good.
I smoke pretty heavy, although towards the end it's pretty much absorbed all the smoke it can. Good luck and they make good lunches for work
I always wrap mine in heavy aluminum foil and let grill get to 350. If you have a double burner grill always lay meat on the side that is not lit. If tou have access to a meat thermometer cook butt til the center is at least 160 degrees. Keep meat and utensils CLEAN. Pork is bad about salmonela.
no you NEED to get pork butts to 190 and allow to rest 1 hour in a cooler so it carries to 200 degrees so the connective tissue melts and the pork falls apart at 165 the pork will be tougher than leather
Constantly choosing the lesser of two evils is still choosing evil.
If you are gonna do a boston butt then be prepared to wait sometimes longer
than the actual cooking time may be.
And if you are doing pulled pork you want an Internal temperature of 190 degrees
Pork has a tendency to plateau at a temperature even after hours in the cooking device ( This means.....stay at the same internal temperature while the connective tissue is so damn stubborn it won't break down right away)
when you have reached the 190 degrees pull it out and wrap it real well in foil for an hour or an hour and a half.
This does 2 things
It allows the internal temps to rise to 200 degrees and you will have the most tender prok roast to pull for samwiches
Also it allows the juices to redistribute throughout the entire roast