Quote:
Originally Posted by Ron_L
Pork is very forgiving. Cook it at 250ish. At 200 - 225 you're looking at at least 1.5 hours per pound, but at 250 you'll be closer to an hour per pound. But, plan on a least two hours longer than you think. If it is done early you can wrap it in foil and then some towels and put it into a pre-heated cooler to rest. I try to give pork at least two hours rest but I have held butts for several hours with no problems.
|
So that's why Phil's always smiling...
Looks good to me so far Sam Wheat! Agreed on the low temp/bark issue. You'll probably find a nice crunch to it still when it's done.