Michael G. (Canada Mike)
TVWBB All-Star
So, yesterday about 7.30 I put up two butts each @ 10 lbs. At 4 am the dome temp had dropped to 180, so I added coals, opened some vents, and went back to sleep. This morning the WSM was still at 180, and the meat at 145. I've added more coals and opened everything up wide. The temp is now 260 and pork at 155 and it is noon.
I plan to serve about 6, but as long as I'm in front of the screen at kickoff, time doesn't worry me. I gave myself lots of leeway - 3 hours for resting and 1 for pulling. If I cut resting to an hour, and I know I can pull in a half hour or so. So, my latest remove time should be 4 pm at the latest. Any guesses to whether it will be done in time?
I'm asking because if necessary I can foil them and put them in the oven at 350, but I have to know when my move-to-oven cut off point is.
Thanks,
Canada Mike
I plan to serve about 6, but as long as I'm in front of the screen at kickoff, time doesn't worry me. I gave myself lots of leeway - 3 hours for resting and 1 for pulling. If I cut resting to an hour, and I know I can pull in a half hour or so. So, my latest remove time should be 4 pm at the latest. Any guesses to whether it will be done in time?
I'm asking because if necessary I can foil them and put them in the oven at 350, but I have to know when my move-to-oven cut off point is.
Thanks,
Canada Mike