Originally Posted by The Grill Sergeant
I did 4 butts on my WSM totalling about 35 lbs in 12 hrs (give or take) @ 225 degrees. If it's a single butt, perhaps.
Grill Serg, would ya mind clarifying: Are you measuring 225 by your lid gauge or actual cooking temp, and what's your standard of doneness? sliced or chopped at 175-185? bone poking out or easy to pull out?
The reason I ask is that I find that if doing pulled pork (off the pit at 190-200) and GRATE temp is avg. temp of 225, it's rare that it's much less than two hours a pound. Two hours a pound is a very good guess, but I actually time the cook for more with built in resting time (up to six is just fine) if cooking low-n-slow overnight on my wsm. Anyway, just wonderin'.... I know I've read where a lot of folks besides myself like the two hour a pound guess when cooking on the wsm in that range.