I cooked one a couple days ago.
8 pounds.
No binder. Bbq rub.
Weber Smokey Mountain. Pecan smoke wood.
No spritz. No wrap.
12 hours.
It was very good.
Sounds great. I stop when internal temp gets to 202'ish, then wrap it in foil and put in a cooler for a couple of hours or so, then shred it.
Every time I smoke a pork butt, it seems there’s 5 people with forks in hand pounding the table when it gets to temp so never wrapped one and let it rest. How big of a difference does it make to flavor/texture?
More of just an ease of shredding?
