I replyed to this topic here the same day it was posted on the group. I wonder why my comments aren't being approved or showing up here??
--- In DoIt_Yourself@yahoogroups.com, subprong <subprong@...> wrote:
>
> A bit off topic here. I'm going to be grilling a hunk of Boston Butt to do
> some pulled pork. It will be offset from the heat source, sitting over a
> water bath. I've placed a dry rub on the pork. This pork has a solid layer
> of fatback on it.
>
> Should this fat be faced down against the grates to help slow cook the cut
> of meat or should the fat be on top of the cut of pork so that it slowly
> drips down over the meat as it cooks?
>
> Should I be turning this meat throughout the grilling/smoking process or
> simply leave it alone and not move it over the 6 or so hours of grilling
> time?
>
> I have two choices for wood chips (to be placed on top of charcoal).
> Mesquite or Cherry?
>
> Thanks.
>
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