I hickory or mesquite smoke at 175 for an hour then at 250 to an IT of 165, wrap in foil and finish in the oven at 250 to an IT of 205. No sense in wasting pellets when the butt won’t absorb anymore smoke! They are super tender and very juicy, especially when you add the juices the foil catches back to the pulled pork. I use only Kosher salt and pepper at about 1/2 tsp each per pound. Rub it in well and let it brine overnight before cooking.
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