Going to put on a 7 lber tonight after the Mountie game. Going to keep it around 220*. I want to double check on a couple things...
plateau will be around 160ish and will hold for several hours?
Once the butt holds 180ish, open the vents and let it rip till the meat hits 200.
rough guess is 2hrs per pound?
Am I correct on this?
Apollo Beach, FL