Originally Posted by Bludawg
I cook mine at 300 & wrap in in BP after 4 hrs on the pit they are probe tender in about 2 hrs or less. Then a rest period letting the temp ride down to 150. Example I cooked a 14 lb packer last Friday it was on the pit at 8 am wrapped at 12 and probe tender at 2:30. I let it rest still wrapped in the BP until it rode down to 150 IT over 2 hrs it was ready to serve. That is 8 hrs total
I've become an advocate for this method after +20 years of traditional low & slow. Anybody have any insight on how this kind of cook would work on a butt?
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.