- 13 Posts. Joined 11/2013
- Points: 10
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Welcome to the forums! You've found the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks here who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.
Your time estimate on that butt sounds pretty close...just remember that every piece of meat is different, and it could take longer or shorter depending on how long the stall lasts. You're shooting for an internal temp of 200-205* for pulling.
Good luck, and be sure to let us know how it turns out!
Better than the game but both were winners.