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re: I am smoking 8 Pork Butts on my WSM right now **UPDATED**
Posted on 4/19/14 at 7:40 pm to nismosao
Posted on 4/19/14 at 7:40 pm to nismosao
Wrapping them and putting them in a cooler is definitely the way to go. Also, temperature isn't always the best indicator for a done shoulder. Wiggle the blade bone. When it pulls clean the roast is done. I find that is usually around 195 or so.
1
Posted on 4/19/14 at 8:44 pm to Mr Mom
That is a lot of meat for one cook session.
You are my hero.
You are my hero.
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