You can also cook at 325 to 350 - watch your bark, foil if necessary. I normally like to be between 270-325, but you can blast it and the pork will forgive you. And depending on what your cuts weigh, you may wanna think about serving sliced pork - you're cutting it real close there. Wrapping tight with foil will definitely help as stated.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
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