A few tips:
inject with apple juice if you are going to inject (I don't brine myself)
make sure that you take the meat out of the fridge a couple of hours before it goes on the pit (room temperature)
honey just burns off during a long cook, I use honey (and brown sugar and butter) when I wrap it after about 4 hours of smoke), use a rub instead.
cook at 250 but don't pull it off of the pit until it hits 205 internal, which I have found is the best temp. you get great pulled pieces but not mushy.
let me know if I can answer any other questions!
Pulled Pork from my last cook on 12.11.2018 https://i.imgtc.com/Y5dNX2T.jpg (open link in new window)
How long does it take to get to 205 . I’ll try apple juice next time but I will never not brine ,have you tried it?
never tried a brine and to be quite honest I don't inject either. if you have a good piece of pork you really don't need to.
10 hours at 250ish.
That’s probably the trick I think I paid 17 dollars for both butts
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