Just check it occasionally to ensure that the meat is not directly over the hot coals. As the snake burns round you may need to slide the meat round with it. This will help keep the cooking of the pork more even. Don't get paranoid about it though.
Just check it occasionally to ensure that the meat is not directly over the hot coals. As the snake burns round you may need to slide the meat round with it. This will help keep the cooking of the pork more even. Don't get paranoid about it though.
Looking good! You going to foil or not? I did my first no foil butt on Friday and have come up with this analogy: big you set your marshmallows on fire when toasting them, then don't foil, if you prefer a nice golden brown and think flaming mellows are ruined, then foil it!
IMHO you should not start cooking at a lower temperature, but instead keep going at 275°. You are risking hitting the stall, avoiding the stall is the reason for cooking at higher temps.
Looks like it's coming along nicely!
Yes, or even 20 minutes if you can't wait that long. Good job BTW.Yeah man, I'm CAUTIOUSLY optimistic due to it being the very first time.
Just not sure how long to let it rest. Not sure I want to wrap it and put it in a cooler for 1-2 hours. Could I just put it in a tin pan, cover with foil for 30 minutes and then pull it apart?
Yes, or even 20 minutes if you can't wait that long. Good job BTW.
Looks great I'll take two Sammies!
Wow! Looks great! That's a great Sunday dinner you have there.
Good Job!