Re: Pulled pork cook time in a UDS
I smoke, wrap loosely in tin-foil half way through to let it cook in it's own fat; 8-9 hrs in smoke; overnight in fridge to cool, and let the juices redistribute through the meat slowly; re-heat at 225F for 20mins. and pull. Moist, juicy, smokey, and delicious.
Observe, Over React, Destroy, Apologize.