Originally Posted by SmittyJonz
Pork Butt is The EASIEST but can take the longest.
275-300* for 8-10 -12 hrs on a 11 lb Butt - cut it in half and it'll shorten time by a cpl hrs. It's not something you cook after work.
If you want Pulled a Pork cook it till the bones wiggles like a kids loose tooth or till probes like probing pudding, Internal Temps around 200* -210*- let it rest 1 hr then pull or shred it.
It's done cooked - safe to eat wise by 165* ish IT and Good Sliced or Chunked pulled at IT of 170-180* 'a - let it rest. 30 minutes to 1 hr before cutting.
What type smoker and what temps are you used to running?
I am Running an old ugly gas grill that i converted to a smoker. Drilled some uggly holes and put plugs in them for baffles cooks at 275 pretty evenly for 4 hours (ribs) but i dont know how she will behave with a cook this long. Will be watching the temp like a hawk for sure