Originally Posted by dudz
It didn't help me much on cook time or temps..great video tho
He says in there that pit temps run from 270 to 325 degrees.
At those temps you should start looking at around 2 hours. I think that the point he is making is that the weeping and amount of bend/pullback and ease of probe going in will tell you when it is done -- not time.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle