Quote:
Originally Posted by Bludawg
Your plan is solid with 1 exception> don't go by meat temp! Probe tender of a loose bone will guarantee success. If you run the pit at 300 45-50 min lb average and No Stall!
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Yeah, I have read that one shouldn't use the meat temp to determine doneness of a butt. My thinking was that when the meat prob showed 195 it would would put me in the general area to check doneness without having to lift the lid. But I guess I could scale that back to around 185 so that I don't overcook it...
