Long time. Low heat, fat up, mesquite, and as long as the smoker is kept at a constant temp. it acts as an oven, turning not necessary.
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From: DoIt_Yourself@yahoogroups.com [mailto:DoIt_Yourself@yahoogroups.com] On Behalf Of subprong
Sent: Wednesday, November 23, 2011 1:33 AM
To: DoIt_Yourself@yahoogroups.com
Subject: [DIY] Grilling Pork (Boston Butt)
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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