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Guest
Guest
After a few successful but lengthy pork butt cooks I would like to take my WSM on the road to the race track. Unfortunately logistics prevent both overnight and 12 hour long cooks.
Does anyone have a technique that would cook three or four 6# butts to 190 degrees in a 10 hour window ? I generally cook at 230-240 at the lid and my typical duration has been 12-14 hours (6-7# butts).
I hesitate to raise the temps much but has anyone had success cooking at 250+ ? I thought about butchering the butt into two sections but don't know if the boneless and bone in sections would cook the same (more bark though !) .
Any thoughts or suggestions greatly appreciated !
Does anyone have a technique that would cook three or four 6# butts to 190 degrees in a 10 hour window ? I generally cook at 230-240 at the lid and my typical duration has been 12-14 hours (6-7# butts).
I hesitate to raise the temps much but has anyone had success cooking at 250+ ? I thought about butchering the butt into two sections but don't know if the boneless and bone in sections would cook the same (more bark though !) .
Any thoughts or suggestions greatly appreciated !