Need Some Porkly Help
So while I was at work, I asked SWMBO to pick up two butts and two shoulders to smoke tonight as an old military friend is coming to visit tomorrow. I expected bone-in, but this time the commissary had boneless pork shoulder butts and boston butts. So how do I tell these are done if there is no bone for the wiggle test?
Cook plan is to use Chris Lilly's injection and rub, and Fat Johnny's Bastardized Piedmont Sauce.
The 4 pieces of pork weigh from 10-12 lbs each. With this in mind, what time should I be putting these on the Egg to eat at 4 PM tomorrow? Plan on cooking at 250-275 dome temp.
Thanks for all the help.
MMBGE/Large BGE/XL BGE/SF 24x65" Cabinet Trailer On Order