So I have 3 3.5-4lb pork butts that I cured on the leaky offset fighting 30mph winds and 40 degree temps for bacon.. Plan to pull somewhere between 140 and 150.. Cooking at 200 degree..
Seeings that I am cooking these to 55-60 cooler than a typical butt and most likely avoiding any type of stall.. What type of time frame am I looking at approximately?
I know its done when its done.. But wanna know if this is gonna occupy my whole evening and hate to open this leaky thing more than I have too on a day like today..