When/Temp to Pull

[Guest]

Hi Folks - first post & first butt - I think I'm all prepared (6 1/2 lbs) and will start at 6am tomorrow (only doing one for starters). At what internal temp can I successfully pull and do you have any estimate as to how many hours per pound that might be. If I plan for 1 1/2 hrs per pound, and load up the WSM about 830am (started at 6) I think I can pull it off at 6pm for dinner 7ish. Am I making sense ? thanks - jc

 

[John W.]

I think you may cut it close. I wouldn't pull before 195 degrees, but it could go a little longer without harm. If you don't get the meat on until 8:30, snd it takes more like 2 hours per pound, and you want to let it reat and coll so you can pull it, you may be eating at 10:00 or later.