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Unread 04-07-2013, 03:58 PM   #10
On the road to being a farker
Join Date: 02-19-13
Location: West Covina CA
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Originally Posted by landarc View Post
At 275F, you are looking at not enough time, I usually end up with 7 to 8 hours at that temperature, all is not lost though. Cook for another hour or so, until the butt is nice and mahogany, then put in a pan, add some apple juice, foil securely and put the spurs to it, 325F, even 350F, and let it rip. You will be done about 3 hours after you put it in the pan, you can judge by the bone. Cutting it up into 2-3 chunks will aid in that process.

I am for sure going to wrap but as of right now the WSM is rolling at around 330 will that burn the sugar in the rub?
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