I did the same thing the other night (stayed at 350 for about 4 hours before I noticed) and the butts finished before I could get the temp down. 6 hours total for 2 8lb butts. I did a little write-up on it here.
To be honest, I lit the grill, went in to gather the ingredients, and just threw them on when I returned. I wasn't really concerned with the temp since I knew I would be stoking the fire with the butter sauce. When I was shutting down I was at 600.
Thanks for all of the help. I had some family in-town this weekend and never got a chance to follow-up after I called the owner. The ad is no longer on CL so he must have sold it.
I got my large unassembled in Clayton for a great deal so I am g…
Thanks, I have been doing some serious searching of the forums and notice that the hinge on this one is a great deal different than what I am seeing on newer eggs. I think I can get a new one for $50-$100 more. Think I will call around and see wh…
I did a brisket flat for my brisket chili and cooked it 190º internal. It was one of the last things I added to the chili when cubed. I have a detailed write-up about it: