Alrite Yall, What Do I Do With This??

Quote:

---

Originally Posted by GitDaGrease

John , the so many minutes per pound can be tricky on a pork butt, the temp tends to stall at around 160 sometimes, make a 14 dollar investment and get a meat thermometer, I do like to wrap mine in foil for the last 2 hours or so, makes it much more tender, as far as everything else it's your preference on rubs, but bad Byron's is the bomb on butts and ribs

---

You got that right

Its been on for 4 1/2 hours and the temp is up to 150, looking for 190 degrees rite??

That's what they say on here.

Quote:

---

Originally Posted by Rees Guide

Its been on for 4 1/2 hours and the temp is up to 150, looking for 190 degrees rite??

---

Yes 190 internal meat temp Then take out and wrap good in foil and let it sit until it cools.....then pull it and enjoy

Quote:

---

Originally Posted by "G"

Yes 190 internal meat temp Then take out and wrap good in foil and let it sit until it cools.....then pull it and enjoy

---

Man that wrap it up and let it sit stuff sux, having trouble now leaving it alone. As my grandmaw would say, I like to GRAZE!!!!:biggrin

Quote:

---

Originally Posted by Rees Guide

Man that wrap it up and let it sit stuff sux, having trouble now leaving it alone. As my grandmaw would say, I like to GRAZE!!!!:biggrin

---

I know the feeling....good things come to those who wait though

Bout 195 then wrap n rest.

When ya take it off the smoker to rest, grab ya a taste bro. I know I can't help myself lol

It will take it about three hrs resting and cooling before its cool enough to hand pull.......just eat a Baloney sammich and chill awhile

Quote:

---

Originally Posted by DonDon

When ya take it off the smoker to rest, grab ya a taste bro. I know I can't help myself lol

---

I will most likely, just the way I was raised.:biggrin