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Unread 11-16-2013, 09:45 AM   #10
noclss2000
Knows what a fatty is.
 
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Quote:
Originally Posted by robbq View Post
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?
not sure if you foil wrapped at all after you hit the four hour mark (would have been roughly 150-160*), but when I did my last one, it smoked for exactly 8 hours, wrapping at the 4 hour mark, and was 6.5#. So, your timing sounds pretty close to me. I started probing for tenderness when the internal temp hit 198. The bone pulled clean out. Temps I've learned are just "rough estimates" as to about when the meat will be finished.
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