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Old 02-13-2010, 12:14 AM   #11
Take a breath!
Join Date: 10-09-09
Location: Chicago Proper

Follow your thermo. 195-200 for pulled pork. I too have had 4lb butts take 12 hours to finish @225-250. Make sure you keep your pit temps up at the 250 mark.

At this point put it in the oven @275 and take it to 195. Shut it off, catch a couple hours of zzzzz's and pull later.
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