View Single Post
Unread 04-07-2013, 03:58 PM   #10
Goyo626
On the road to being a farker
 
Join Date: 02-19-13
Location: West Covina CA
Downloads: 0
Uploads: 0
Default

Quote:
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?
Goyo626 is offline   Reply With Quote