Quote:
Originally Posted by HeSmellsLikeSmoke
Pulled pork from a bone-in Boston butt is about as foolproof as you can get.
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I think that's an excellent choice as well! Since you're a first timer I would suggest giving it about three hours of smoke and then wrapping it in foil for the remainder of the cook to hold in moisture. Kettles can get a little hot and the foil will act as a protective barrier. For a little extra flavor you may also want to drizzle a little butter and honey on the meat along with a little of your favorite rub before foiling. Start probing it for tenderness at about 195 F.. Pork shoulder will be very tender when it's done and that is usually around the 200 F. mark but not always. It's best to go by feel.  Good Luck!!!
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Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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