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Butt and #1 try at Pulled pork

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Laker
Laker Posts: 110
edited November -1 in EggHead Forum
Picked up 2 pack of Boston Butt at Sams today. One side has a slab of fat. Should I remove this fat before egging?

Does it make a difference on which side goes down or up?

Using a large egg with platesetter and indirect.

Total is 16 lbs and largest of the 2 is around 8, so I am figuring 15-16 hours at 225 grid.

What should I shoot for internal at plateau and for finish.

Thanks.
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