I just checked, the bone is loose and it probes like buttah. I guess it's done!
As for the temp, I have the 2-probe maverick thermometer, and I have the second probe next to the butt. It seemed to run right at 220-225 the whole time.
I have never had one of these cook longer than 1 hour per pound, they always seem to finish fast.
I don't need it until dinner time. Grrrr. I know it will last 4-5 hours in a cooler, but I assume not all day. What would you do? Shred it in a few hours and then reheat?
WSM 18.5, Smokin-It Model #1, Vermont Castings Grill, MHP Grill, Purple Thermapen
Last edited by robbq; 11-16-2013 at 08:31 AM..
Reason: To be more coe