Used royal oak coal and some hickory and apple wood. Probably 60/40 hickory/apple if i had to guess.
So i had every intention to start rolling around noon, butt didnt go on until 240. Grate temp was 233 and pork was at 37
Maintained 230ish throughout the smoke with it dipping down to 200 twice when i added more coals.
First 2 hrs it went up 43 degrees, climbed another 54 in the next 3 hours. Hours 5-7 it climbed 22 degrees.
Foiled it at 10:40 when it hit 163. Took a long time to get out of the 160s, i set my alarm on the hr starting at 1230.
130am it had hit 180, stalled for a while and i finally hit 205 at 530 am. Wrapped in a towel and threw it in the cooler.
2 hours later the meat was at 180 and the smell that came out of the cooler when i opened it was amazing!
Got it all pulled amd degunked, finish sauce and now I wait for the company. I'm wondering if my best bet will be to foil it at a low temp in the oven for a little while while the ABT are cooking it reheat before serving? Any suggestions wouldbbe great.
All ready for the wrap
Just before foiling
Pulled and sauced!
A bonus! Had to make a few to make sure the would be good enoygh to serve :p