To speed up cooking ---or if your pork butt is a large one. After it has been on the smoker for about 6 Hours @ about 200° with the rub of your choice and hickory chips for smoke flavor. Remove the butt, cut into four pieces. Wrap in foil, place back on grill in smoker at 300°-350° for another three hours. This will produce the best pulled pork you have ever tasted. As stated, "IT WILL LITTER-LY FALL OFF THE BONE". You have to pull it before it cools off, preferably as soon as you remove it from the smoker.
Sid, Lois & HRH MISSY Terrible 2s SHIH TZU
2011 ROCKWOOD 8285 WS
2014 F-250 KING RANCH PS/SD/6R140/BFT
BOLIY PRO 3600SI GEN
DAYS CAMPED 2016 57 DAYS