I have a few questions about smoking a Boston Butt for pulled pork:
1. Cooking time. Somewhere I read to expect 2 hours x the lbs in your largest roast. I did a 7 lb butt in two pieces (4 lb and 3 lb) on Sunday -- it took 25 hours to reach 190 at fairly constant 225 (I recalibrated the thermometer just before the cook). Extremely tasty in the end, but I had expected it to cook much faster--around 8 hours based on the formula (2 hrs x 4 lbs). Any ideas why this took so long? How much time should I leave for a whole 7 lb butt? Is there some part of this cook that can be done at a higher temperature to speed things up without drying the meat (250 until you hit 140, maybe?).
2. Quantities: Sunday was a trial run for my daughter's 8th birthday--she's requested bbq, which makes me very proud. There must be a rule of thumb for how much meat to fix. I think we're expecting about 10 adults and 13 kids. Any advice would be much appreciated.
Thanks for your suggestions. Lewis