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Longest smoke/cook I have had. Put it all on the WSM at 11am yesterday, sirloin tip roast got to IT of 145* I pulled them off to rest and into the fridge (took about 3.5hours), thighs done in 2hours. The 3 butts stalled at internal temps(IT) of 157-160* WSM was at 255*. Then it started to rain (drizzle) my WSM is not under a cover, but it held temp right at 250-255*. Didn't do a texas cheat on the butts just let them ride cause I wanted a good firm bark. Well the dang thangs Never did get past 160*. I pulled them off the WSM at 9pm (10hrs). Wrapped in foil let them cool till 11PM and into the fridge. Today put the butts in the oven set at 250* at 9:30am until reaching an IT of 199-203* at 3:30pm. Bone slipped right out of each butt, resting and cooling down now so I can pull and vac seal...but MAN 16hrs to get the butts done. Plus side House smells like a BBQ joint. And some $$$$ shots attached: Pulled is standard bbq pulled pork seasoning... taco meat is seasoned with SPOG only... 20lb of pork butt I ended up with 7.5lbs of BBQ meat and 4.5LBS of taco/burrito meat after trimming precook and pulling/discarding fat etc that I didn't want in the end product...I still got to slice the sirloin roast along with a 2lb ham for samich meat(not pict of that)

<blockquote data-quote="Forvols" data-source="post: 4538984" data-attributes="member: 15124"><p>Longest smoke/cook I have had. Put it all on the WSM at 11am yesterday, sirloin tip roast got to IT of 145* I pulled them off to rest and into the fridge (took about 3.5hours), thighs done in 2hours. The 3 butts stalled at internal temps(IT) of 157-160* WSM was at 255*. Then it started to rain (drizzle) my WSM is not under a cover, but it held temp right at 250-255*. Didn&#039;t do a texas cheat on the butts just let them ride cause I wanted a good firm bark. Well the dang thangs Never did get past 160*. I pulled them off the WSM at 9pm (10hrs). Wrapped in foil let them cool till 11PM and into the fridge. Today put the butts in the oven set at 250* at 9:30am until reaching an IT of 199-203* at 3:30pm. Bone slipped right out of each butt, resting and cooling down now so I can pull and vac seal...but MAN 16hrs to get the butts done. Plus side House smells like a BBQ joint.&nbsp; And some $$$$ shots attached: Pulled is standard bbq pulled pork seasoning... taco meat is seasoned with SPOG only...&nbsp; 20lb of pork butt I ended up with 7.5lbs of BBQ meat and 4.5LBS of taco/burrito meat after trimming precook and pulling/discarding fat etc that I didn&#039;t want in the end product...I still got to slice the sirloin roast along with a 2lb ham for samich meat(not pict of that)</p></blockquote><p></p>

[QUOTE="Forvols, post: 4538984, member: 15124"] Longest smoke/cook I have had. Put it all on the WSM at 11am yesterday, sirloin tip roast got to IT of 145* I pulled them off to rest and into the fridge (took about 3.5hours), thighs done in 2hours. The 3 butts stalled at internal temps(IT) of 157-160* WSM was at 255*. Then it started to rain (drizzle) my WSM is not under a cover, but it held temp right at 250-255*. Didn't do a texas cheat on the butts just let them ride cause I wanted a good firm bark. Well the dang thangs Never did get past 160*. I pulled them off the WSM at 9pm (10hrs). Wrapped in foil let them cool till 11PM and into the fridge. Today put the butts in the oven set at 250* at 9:30am until reaching an IT of 199-203* at 3:30pm. Bone slipped right out of each butt, resting and cooling down now so I can pull and vac seal...but MAN 16hrs to get the butts done. Plus side House smells like a BBQ joint. And some $$$$ shots attached: Pulled is standard bbq pulled pork seasoning... taco meat is seasoned with SPOG only... 20lb of pork butt I ended up with 7.5lbs of BBQ meat and 4.5LBS of taco/burrito meat after trimming precook and pulling/discarding fat etc that I didn't want in the end product...I still got to slice the sirloin roast along with a 2lb ham for samich meat(not pict of that) [/QUOTE]

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