Quote:
Originally Posted by Doog
The pork butt will be done at around an IT of 205 or good bone wiggle. You just can't stop the cook at 5:00 and say it is done. It could be over cooked or undercooked just pulling it at a time.
Chicken will be a 1.5 - 2 hour smoke approx. pull white meat 165, thigh meat 175
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Yessir. I appreciate the tip. I plan on pulling it at 5pm. Might not be that time but that's what I shoot for.
I wait until my bark is at the color I like and then I wrap her up. Put in the oven at 275 until tender enough for the bone to come out clean.
I put a start and projected end time to to get a history and good estimate of past cook.
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Chargriller Acorn Kamado, Charbroil Kettleman, Brinkmann Trailmaster
Last edited by SmokinBub; 06-23-2017 at 09:14 AM..
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