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I'm cooking 3 pork butts tomorrow night. All are about the same size (6-7lbs), can I assume that they'll all finish about the same time? I only have one probe, and since this will be an overnight cook, I can't be (not that I would anyway) constantly checking muliple temps.
I typically FTC at 200, but what happens if a pork roast goes a bit beyond that range? At what point does the roast start to dry out? 215-ish?
If I can fit all of them on the main grid, I'll do that, otherwise, I'll probably put two on the main grid and one raised. Any tips, or anything else I should consider?
LBGE since June 2012