T
tnbbq
Guest
put two pork butts in smoker at 8am it is now 2pm eastern both weigh 6lbs apiace internal temp on butts are 165 degrees are they ready to take out or leave longer.
B
BIG 12 BBQ
Guest
Leave them in. They will probably stay at 165 for a while(plateau). Take them off at around 190 to 200. Wrap and cooler for about an hour or two. Unwrap and pull. If you want to serve sliced pork then you can take them off now.
Last edited by a moderator:
WineMaster
Babbling Farker
Take out and foil. Put back in smoker.
When temp hits 195 pull out and put in cooler for an hour. Then they are ready to pull when you need them.
When temp hits 195 pull out and put in cooler for an hour. Then they are ready to pull when you need them.
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yeah, what they said..
165-170 for slicing.
190 for pulling.
1.5 hours per pound at 250 to go to pulling temps.
165-170 for slicing.
190 for pulling.
1.5 hours per pound at 250 to go to pulling temps.
T
tnbbq
Guest
thanks for info brethern
cardiac_cadet002
is one Smokin' Farker
I'll be over later to "verify" you did it correctly:biggrin:
