Went to a local BBQ place last night and had terrible PP, so i decided Im gonna make my own and i love to consume mass amounts of ribs and pulled pork and briskest. So i purchases the smaller Webers Smokey Mountain with some Apple chunks. I put it together today and am running a test run to play with temps.
I bought a 5.75lbs Boston butt that i plan to pull apart for pulled pork. Ill start rolling the smoke around 8am as i figure 1.5hour/lbs in general until a good therm that i need to buy hits 200* ill keep the grill temp around 230-250 i believe is what I read. As far as a dry rub i still need to research one and my finishing sauce as well. Ill be buying the maverick et732 soon. Ill spray it down with some apple juice every hour or so then wrap her and add some for a baste until internal temps hit the required degree. Still more research to do but ill post some pictures as i go.
I bought a 5.75lbs Boston butt that i plan to pull apart for pulled pork. Ill start rolling the smoke around 8am as i figure 1.5hour/lbs in general until a good therm that i need to buy hits 200* ill keep the grill temp around 230-250 i believe is what I read. As far as a dry rub i still need to research one and my finishing sauce as well. Ill be buying the maverick et732 soon. Ill spray it down with some apple juice every hour or so then wrap her and add some for a baste until internal temps hit the required degree. Still more research to do but ill post some pictures as i go.
