Originally Posted by Outnumbered
What's your desired internal temp? I did one on Saturday night for our team meal at the Royal. About 6 pounds at 300 and it took 90 minutes to get it to 130.
If you shoot for 125*F internal and any carry over heat will raise to 130*F after a 10 minute rest. Remember, it will be more well done on the ends.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro