Greetings all, happy Fourth of July weekend to you. For me, it's started early. In preparation for tomorrow's festivities, I've decided to do my first pork shoulder for pulled pork.
I prepped it last night, slathered w mustard and rub, wrapped it. Pulled it out of the fridge at 0630 and went for a bike ride with SWMBO. Around 0830 my WSM was at operating temp of 250.
Placed butt and letting her rip. It is now 1339 and I've been at an internal temp of 163F for almost 2hrs.
As this is my first butt, do I foil or not? Time is no option. I enjoy a crusty piece of meat. I'm running water in the pan. In monitoring temps with a dual probe Maverick ET-733. Grate temp is 248F and intermal just hit 165F. I am a patient man, but just want to get some opinions.
I ask you, keepers of the smokiest of mountains, do I foil or not?
Thanks, Matt
I prepped it last night, slathered w mustard and rub, wrapped it. Pulled it out of the fridge at 0630 and went for a bike ride with SWMBO. Around 0830 my WSM was at operating temp of 250.
Placed butt and letting her rip. It is now 1339 and I've been at an internal temp of 163F for almost 2hrs.
As this is my first butt, do I foil or not? Time is no option. I enjoy a crusty piece of meat. I'm running water in the pan. In monitoring temps with a dual probe Maverick ET-733. Grate temp is 248F and intermal just hit 165F. I am a patient man, but just want to get some opinions.
I ask you, keepers of the smokiest of mountains, do I foil or not?
Thanks, Matt
