But at what temp do you think it is optimal for pulling the pork off the smoker and getting ready to pull. I did it once a while back and can't remember. 195 and wrap or what I forgot! Thanks for your help guys!
Don't think it will make any differance, other than a slight variation in the color. Should taste about the same.Also one other question, could i use regular sugar instead of brown sugar for the finishing sauce
No big deal I have had butts go for 13 plus hours some as fast as nine just don't rush things and you will be fine.I am still waiting...... getting a little impatient! It was in a stall for almost 2 1/2 hours but has slowly started to creep up again. Its been on since 12 and is just now hitting 170. I will take a picture when its pulled off. The ribs and chicken that were on did not last long enough for a photo to be taken
HAHA I Am on the west side of Houston and the butt is only 5.5 lbs. I figured it would have been done by now!What part of Houston you could always drop some off when your done and i can tell you how good it is.