Tripleclean wrote: »
As a Chef a couple things I would like to touch on. Cook no higher than 275 because it gets hard for the heat to sink in slowly, keep up the humidity in the cooking unit by water pans and don't let them run dry, don't let the meat sit for any time with the rub on before cooking, don't trim, don't remove fat cap, don't brine because it will say on package salt added and it means its already done for you, try to buy bone in when you have the chance because the meat will have less surface area and bones add good things, dont be to fast to pull it apart when it's hot let it rest.
At the Ironwood I use a cookshack brand smoker and can fire about 100# at a time, I use my standard rib rub and inject apple juice concentrate and apple cider vinegar in a 3/1 ratio, I'll put the smoke (hickory and apple) to them hard for first 3 hours then open spritz and run them for 3 more hours, the smoker will shut down, I'll spritz with injection liquor again close up and wait until I remove them a couple hours after when I get a free minute.
IMHO from cooking tonnes of pork butt boned out and bone in although I buy both, bone in is better by far because it pulls into better, longer strings of meat and has more flavor. I pull by hand with heat resistant gloves which allows me to keep long strands while removing the remaining unwanted fat and glands.