pork booty

may smoke a bone in saturday. internal temp when to pull and wrap it. cook temp/ time?

225°

Internal temp, I’m going 190° on my next one.

I cook mine at 225-250. Have never used a thermometer, it's done when I have good bark and can pull the bone. At that point I take it off & wrap it up tight to rest for a few hours, then pull it.

Throw the clock in the trash can. Run the cabinet temp at 350, IT of 205, pull, wrap it foil, put in cooler and let it rest for an hour.

I usually smoke for a few hours at 180-200°, then push the heat up to 225-250° ... until the bark gets to my liking (usually 190-205° internal temp for reference) but when the bone slips out is my true measure of being done.

This

Speaking of pork, I just hurt myself on some pork spare ribs/sausage/tater salad/chips & home made salsa. Stuffed.



Post up some pics Buzz.

Dang; you may be the only person I know who likes as much black pepper as me

Yes Sir. Love it. Been that way since I was 6 or 7 LOL.

I'll give it a try Saturday