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Old 10-04-2012, 10:37 AM   #3
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Seriously, it will take whatever time needed for it to be done. Every packer is different. Start probing at about an internal temp of 195 and take it off when it probes like buttah. If you are trying to meet a certain schedule, cook it early and let it rest for a few hours.
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
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