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Old 02-12-2011, 11:00 AM   #5
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I've been doing lots of butts lately, and most of the time, they are cooking in the 275-300 range, but I like to start off a little lower, maybe 225-250, then ramp up the heat in an attempt to get a deeper smoke ring setup. Then after 2 hours, I'll open up the vents, kick the side of the Gourmet to drop ashes, and she'll be up to 300+ in less than 10 minutes.

The butts that I've done like that have been up to 197 internal within 7 to 9 hours, depending on size, and the ring has been pretty good for an amateur like myself.





BTW, that's a the Superbowl Sunday Picnic Roast, it was a huge hit!
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