Originally Posted by olewarthog
My suggestion is to add 2 hours to whatever you estimate your cook time to be. This gives you insurance time against sudden weather changes, longer than average stalls, etc. When the butts are done, double wrap on foil, place in a dry cooler & cover with towels, newspapers, etc. If they get done early, no problem. I have held butts 5+ hours in a cooler & they were still too hot to handle with bare hands. They extra rest actually helps the meat reabsorb juices.
Ya, about the weather. I live in the good ol state of iowa. its been about 100 during the day and close to 80 at night, with absolutely no rain in the future. Its been brutal lately. But, nothing cold beers cant fix! And yes, i plan on giving my self a few hours of play just to be sure they're done. Keep the feedback coming!
UDS, Weber kettle, WGA, Brinkman electric, Kenmore Gas Grill, more to come!!