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Old 07-23-2013, 08:32 AM   #12
is Blowin Smoke!

Join Date: 01-01-11
Location: Southern NJ

Like the others ave said...cut into smaller pieces and cook hotter. I usually get the pork butts from Sams and cut as best as possible into halves. Cook like 300-325 and wrap when the outside looks like you want it to. Don't cook so much to a specific temp but more to feel. When they're probing nicely....when you can slide in and out easily a probe....they're done.
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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