Barry McCorkle
TVWBB Super Fan
Count me in the 2 hours per lb group when cooking at "225 - 250'. My thermometer is mounted in the lid near the handle on the opposite side of the vent. This usually gets the meat to 180ish internal temp, which to me is perfection. Anytime I cook to 190 or above, it turns out too mushy or soft.
I had an interresting cook this weekend. Did a 5.7 lbs Boston Butt by keeping the WSM at a steady 225 on my lid thermometer. After 10 hours, internal temp was reading 172. I didn't check the temps very much before that, but I think it was at 170 at the 7-8 hour mark of the cooking session. I finally pulled it off at the 11 hour mark and it was still 172-174. The meat had pulled back on the bone, much like ribs, and the thermometer slid easily into the meat.
Result? It was perfect! Meat pulled easily and was tender, but not mushy. Of course, 11 hours at 225 was plenty of time to get fat rendered from the meat, no matter what the temp was showing. My thermometers all checked out when checked in boiling water, so the temps should be good.
I guess when it comes down to it, the meat will tell you when its done.
I had an interresting cook this weekend. Did a 5.7 lbs Boston Butt by keeping the WSM at a steady 225 on my lid thermometer. After 10 hours, internal temp was reading 172. I didn't check the temps very much before that, but I think it was at 170 at the 7-8 hour mark of the cooking session. I finally pulled it off at the 11 hour mark and it was still 172-174. The meat had pulled back on the bone, much like ribs, and the thermometer slid easily into the meat.
Result? It was perfect! Meat pulled easily and was tender, but not mushy. Of course, 11 hours at 225 was plenty of time to get fat rendered from the meat, no matter what the temp was showing. My thermometers all checked out when checked in boiling water, so the temps should be good.
I guess when it comes down to it, the meat will tell you when its done.
