Just got my WSM on Friday, did a couple racks of ribs (which I have pics of) and did a boston butt today. Everything I read said get the meat to 160, then foil, place back on til 205, then wrap and place in a cooler. Well, it got to 160 just fine, wrapped in foil, then I couldn't break the 198 mark. So, knowing that the pork is still cooked and fine to eat (hopefully), I know have it sitting in a cooler wrapped in a towel. The meat seems EXTREMELY tender and the bone feels like it will almost fall out. Hopefully I didn't mess anything up by pulling off heat any earlier than 205, input is MORE than welcome!
Anyways, I have pics of this as well which I will add at some point - probably after I pull it in a few hours. I actually made this to take to work on Tuesday, I don't have time tomorrow to do it so I did it tonight. Not going to put any finishing sauce on it for now but I probably will when I reheat it in a crock pot on Tuesday.
Thanks for all the great info guys/gals!
Now with Q-View!
Friday night rib rub
One of the two racks I did
Pork butt - no before shots, sorry!
Edited by heyer5 - 5/16/11 at 2:27pm