Search results for query: *

Does the final temp actually matter? If so, why? I smoked a couple of pork butts on a pit boss yesterday. I started at 4 am and I was expecting 18 hours or so. But at midnight they hadn't yet hit 185 and I needed sleep. Most articles seem to say to take it out between 195 and 210, so I turned...

I've had three pork butts in a pit boss upright @250 for 15 hours now. They're stalled at 165. Not unexpected. But I'm using the time to think about the stall problem. All the solutions I've read about involved turning up the heat when you hit the stall or wrapping, which can compromise crust...