30lbs done and wonderful...thanks all

Hamm

Just wanted to thank all the folks who gave me the advice on that big cook I did. The only mistake I made was not getting someone to help pull all of that pork, man that gets old. I had to eat about three sandwiches with the Rudy's sauce...yup, it's all good.[p]The BBQ Guru is worth every penny in my opinion. I got it the morning of the cook; I never had a chance to practice with it and it work perfectly. Set it at 225 and it stayed there until I pulled the plug. The pork was literally falling apart. I just had to pick it up and shake it, and it would just crumble. I could believe how clean the bones were, they looked as though they just came out of the dishwasher, not a piece of meat or fat on them anywhere.[p]Thanks again.

StubbyQ

How long did you end up cooking it for and what was the end temp?[p]Did you use a grill extender, plate setter, etc?[p]Inquiring minds want to know.

StubbyQ

<p />Here the first one I did with my BBQ Guru. Greatest invention since sliced bread. Have you seen his new gadget. A five in one tool. Pretty cool. Chewck it out on his website.

Hamm

StubbyQ,
I used the plate setter, and the grill extender, and let me tell you there was room for nothing else. The meat was actually touching the lid and sides for a bit. I pulled them all at 195-200, which happened at different times for all five, and 3 of em were of the same weight. I cooked them at around 225-230 and they took 18.5 hours. This is faster than I thought, but long enough to smell up my whole neighborhood. Someone 4 houses down told my wife that it was penetrating her house and was making her mouth water.