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Old 05-09-2010, 05:13 PM   #7
Knows what a fatty is.
tmkshew's Avatar
Join Date: 01-09-10
Location: Baltimore, MD

Originally Posted by Rylos1 View Post
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.
Yeah I think that's the plan I'm going for. I'm just smoking one because I don't want to waste anymore butts. It's looking good so far. I'll post pictures when I'm done.
Thanks for all the input everyone it's very appreciated.
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)
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