My bitts's 172 degrees

Smokey

I put two butts on last night (about 9:00pm, each about 2.5- 3 lbs from Sam's club). By morning, temp fell a bit to about 180* (coal only needed a little stiring). Its now 10:30 and they look great! Dome temp about 250* and internal temp is 172* and I'm planning to take them off when internal temp reaches 185*. [p]Any thoughts? I've heard many different thoughts about when a butt's done (from 170 - 200 degrees). Please advise![p]Smokey

JJ

Smokey,
195-200* will give you pulled pork. 185* will be more toward sliced.

Nature Boy

Smokey,
Try twisting a fork in it. With practice you can feel by sliding the polder probe in and out. It should slide in and out very esily. If there is much resistance, or "grab, then get closer to 200. Each butt is different.
Enjoy!!
NB

Smokey

Nature Boy,[p]Thanks for the advice. I'm in no hurry, so I'll just wait (my eat a bagel or something)![p]Smokey

Smokey

JJ,[p]You just know to D____ much about this stuff! Maybe in about 10 years (of Q'in), I won't have to ask so many questions! Thanks![p]Smokey

Nature Boy

Smokey,
A bagel would be grand. Those bloody mary's you mixed up at the fest looked mighty nice too.[p]Enjoy.
NB

Unknown

Smokey,
Cook those little "bitt's" to 201..you won't regret it.

Smokey

Nature Boy,[p]The bloody mary sounds good, but I gota work tomorrow, don't want to get started on another good thing and have to quit early![p]Smokey[p]

Unknown

iR1,[p]No problem! Going to a party at 5:00pm tonight![p]Smokey

JJ

Smokey,
I still ask questions and am still learning.