My father-in-law is coming over this weekend to make his bbq so we can jar some bottles. I figured a great way to use some was to use the SRG for some pulled pork. I have gathered some basic understanding of what to do...
-S;lather on CYM then season with rub.
-Cook on high for 15 minutes (for the smoke with some pellets) and then low for the rest of the cook (IT around 200).
-Then FTC it until ready to eat (a couple of hours).
Is it lid up or lid down the entire cook (or a combination of both). I am figuring if I start it at 10 in the morning, then hopefully it is done around 2 (or no later than 4 I am guessing), and then it will get a minimum of 2 hours in the cooler.
Is that a basic understanding?
You got it. Size of the butt counts so figure 4 hrs for a 5 to 6 lb butt A 7lb + will go 5 +hrs .
Lid down entire cook and setting on low after you get the chips/pellets going. If you have a smoker box on the outside make sure to pull it and shake it once every 30 to 40 mins, this keeps the wood going better.
I have 114 butts cook now in infrared and except for the first few (learning curve) all have been cooked the same way
Make sure you trim the extra fat and then score it like a ham so you get more surface area for the fat to melt off