However, it finished to 203 in under 6 hours. No crutch. Whole. Then it just fell apart in trying to take it off the grate - I'd put that in as a safety measure - thankfully. I literally poured it off the grate onto an oven tray to rest.
It was gorgeous. Fully barked, moist as moist could be - it produced over 6lbs of pulled pork, adding back a 6 ounces for the bone, it only lost about 3lbs of water.
I'll post graphs and pics later - christmas eve is busy! But I just thought that the speed of the cook was remarkable. The temp range was around 300 for almost the whole 6 hours. I ran the pipes fully open (I wrote that mod up in a previous post). Interestingly, about the time the stall ended it looks like the temp in the PBC started to climb again.
Matt
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