It's so beautiful

[TJMartin]

This 7 1/4 lb'r has been on since 4am this morning, almost 11 hrs in. Stands at 185 degrees for an internal temp, my mouth is watering. I usually take it off around 190-195, however I have seen people who have posted saying they take them off at 190, 198, 200, 205, 210, whatever their magical number is they swear by, I think I'm going to shoot for 205 this time and see how it is. What's your magical number you swear by?

It was a very chilly start to my morning getting up at 3 to fire up the Mini smoker while it was in the mid 30's.

BRING ON THE WINTER, SNOW ISN'T GOING TO STOP ME FROM BBQ'N!

 

[Mike Cosgrove]

Looks lovely, I go for 195.

 

[Bill W. Michigan]

It does look spectacular. I pull it when a probe slides in like butter.

 

[Tom Rotta]

Nice looking butt. I pull it off at 205 internal. I think the meat pulls easier when you go above 200

 

[M. Rollins]

Great looking butt. I wish I had one going right now!

I don't temp butts anymore. I'm with Bill. I go with the probe test. Enjoy your PP!!!

Mike

 

[Marc]

"pull it when a probe slides in like butter" I don't temp. butts but as a result of using the thermo as a probe it's usually in the 205+... Like it really falling apart. Nice thing is you can be plus or minus a lot (couple hours (assuming low cooking temp)) and still have a great product.

 

[Mike Coffman]

It does look spectacular. I pull it when a probe slides in like butter.

What Bill and the others say. I have had them probe tender at 190. It all depends on the meat, each one cooks different.

 

[Ed M.]

Superb lookin' butt, TJ!

Like most above, I pull mine when it is probe tender.

 

[TJMartin]

I ended up pulling it at 194, it was probe tender, like butter!

Now it sits wrapped and in a cooler until ready to pull. While I have some ABT's cooking on the kettle, with some baked beans. Not homemade ones though, I haven't ventured into that yet.

 

[Paul Kastner]

I just look at it and say heck with the temp it looks great

 

[Gary H. NJ]

Nice work TJ. The WSM works year round. Nothing like PP with a foot of snow on the ground when the time comes.

 

[John Solak]

Looks great!! I go by feel and not temp too.

 

[TJMartin]

Nice work TJ. The WSM works year round. Nothing like PP with a foot of snow on the ground when the time comes.

HAHAHA Yeah I can't wait for that time to come.

 

[Wolgast]

That is a quality stamp right there mate!

 

[TJMartin]

Here is a picture I managed to snap after all the plates were served. Pulled pork leftovers, yummy.

 

[Kim Drana]

That is a beauty,

 

[Dave O (Alaska)]

I don't temp mine, just go by tenderness. BBQ in the snow is a requirement in northern climates!

 

[Gene Brownson]

WOW!! I can't wait to get a WSM, great looking TJ

 

[Dwain Pannell]

I go for 205 - ish the true test is to insert a fork and twist to see if it is done.

 

[b wilt]

Very Nice!