Kevin Cameron
TVWBB Member
Just did a 17 Hr burn for a pork shoulder. Had 2 on there, and did what ya'll said. Waited till each got to 160 then foiled till 190. Rested a while in a cooler, pulled and served w/ tater salad and cole slaw. Made a new sauce that was alright, but also made a basic vinager sauce. Had some leftovers, but they are in the freezer now. The WSM held fine overnight, temps varied from 200-275, but mostly in the 225-250 range. This was my first overnighter, so I am pleased that it worked out great. Even at 20 hrs, the temps showed 225. This is a great tool!!
