OK noted about the dry-ness :)
No not necessarily. Butt's have a ton of built in moisture. To tell you the truth I have never had one turn out dry, especially if you save the drippings and add back in at the end. I would also highly recommend chef JJ's finishing sauce for pulled pork at the end. It is to die for.
http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome
I have a Levi Roots (he's a Caribbean chef) branded one here - I know sacrilege etc etc, but I'm looking to get a good homemade one once my meat prep skills are up to scratch :D
As I wrote that, the Maverick 733 has just sounded an alarm that the smoker is now over the 225 F threshold. Good news!
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