N8man has the right idea. I usually take it off of the grill at about 205, when the meat is pulling away from the bone. Of course it usually takes about 12 hours. Then let it cool about 30 to 45 minutes and pull.
Masterbuilt 30"( 1 at home, 1 at the cabin)
Big Steel Keg
Last edited by Rylos1; 05-09-2010 at 04:03 PM..