Ill admit that I've only done a handful of Briskets and never attempted pulled pork. In the past I've kinda sorted the lump, meaning I didn't just dump the bag so I could prevent dumping the dust. Does stacking the largest, then filling in with medium and small chunks make a difference? Does it impact temperature control or just allow a longer burn?
I will apologize now if this starts a war of words, I'm going to do two 8 pound butts tonight on my large and I'm getting nervous since its for my sons end of season baseball party.
"Live in such a way that if anyone should speak badly of you, no one will believe it."