i'm assuming my best move is to make pulled pork? but should i cut it in half and smoke on two racks? will that give me more smoke flavor? ???
It really depends on how thick it is besides it would shrink considerably when smoked / cooked.
HR
SPP. you have one butt that weighs 11 lbs? That was a big ole pig. Smoke it whole, lowwww and slowwww. You can add extra smoke time. what wood are you going to use?
CRG
I'm thinking for trying Mesquite. I'm thinking about trying a taco seasoning rub.
If it fits on 1 rack, I would smoke it whole.
Its going to take a while - 18 to 20 hours.
I would apply 4 hours of smoke @220F and continue @220F until an IT of 195-200F
Being from Texas I like a little more smoke than some people, but if you are using mesquite than 4 hrs is plenty. FYI, The smoke gods say a piece of meat won't take on smoke after the IT has reached 150. CRG
SPP, FLB has set you on the right track and if you use mesquite, you are going to make WTS very happy.
HR
I would leave it whole also. I smoke one a while back that was 12 pounds, and it came out great. The eleven pounder should fit on the rack, since my 12 pounder did. If it is a little too wide, you can use some butchers cord and tie it up so that it does fit.
to brin or not to brin? on a long slow smoke what to you guys do. I'm done a brin for jerky and for chicken..... but how about pork? what to you guys do?
I rub or slater wet and wrap in cleo and frige over nite or two days. Re-rub as it is waiting for it final destination (Bradley) CRG
Most of the time I brine butts.
I'm dead tired - been up since 3 ... search subject butt time should pull up my pictorial and brine recipe.