Pull Pork for 80 guests!!

[THoey]

Yeah, my dome therm is off anywhere from 20 to 50* higher or lower than actual grate temp. I have a Maverick ET-733 dual probe thermometer that I use to tell me pit temp at the grate and internal temp of the meat. The pit temp has a range alarm. I usually cook butts around 275* where my pit likes to run. I set a low alarm of 250* and a high alarm of 300*. Any where between those two and I am fine.

For butts, I usually just temp the pit and not the meat as I am going for bone wiggle, not a certain temp. I cook my butts nekkid for the first 4 hours, until they get a nice mahogany color to them, and then I put them in a pan and foil over the top. About hour 8 I start checking for bone wiggle. They usually take about 9 hours at 275*.

Look HERE for the Maverick on Amazon. If you decide to order it, get it from the link at the top of the main page to help support the site.

Look HERE for mods I did to my WSM.

 

[CWay]

Thanks for the info on the Maverick. The smoke went well. It finished a lot quicker than I expected. I attribute the quick cook to the smaller size of the butts. It only took me about 14 hours for the 35 lbs. I have done 2 larger butts at a time in the past and it has taken as long or longer than that. The final product was awesome. However, the person taking care of it dried it out some over the sterno/aluminum pan. Oh well, everyone loved it. It was on the money while I was shredding it though. Thanks for the advice.