L
lowe&slow
Guest
Once you learn your pit, you can set your watch to it if your willing to foil at a set time, Foiling will push through the "stall" that large chunks of meat go through. without foil, I would say trying to estimate cook times are near impossible. General guides are about all you can hope for. I always leave a 2 hour window on the backside knowing that I can always rest or hold meat until serving.
