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Pair of Picnics and Butt w/Q-View

post #1 of 3
Thread Starter 
Decided to get it going today for a get together across the river this evening. Found some good prices at Win-Co and had these chunks rubbed up and in the fridge overnight.

Pampered Chef rub with some extra garlic, cayenne and little brown sugar.



CG is running at 265 with applewood in the basket. Heading upwards around 180 IT i guess before foil or wrapping.
post #2 of 3

Most folks wrap at around 160°-165° as that is usually where the stall happens. But then some (like me) don't foil at all.

post #3 of 3
Thread Starter 
Pretty new to doing pulled pork so that is good to know. Was think of no foil past the stall and then up before foil, wrapping in towels and throwing it into the cooler.

Now thinking about it, I might short the final IT that way.
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