10.5lbs, salted last night and covered, refrigerator cold initial temp
Cook at 275 with big water pan
Get to a 170 degree stall
Transfer to 300 degree oven 2-3 hours before 7:30pm, covered with foil in shallow pan and get meat temp to 200 - It will be cold and dark in Maine so better off having it inside in a controlled oven environment (I think)
Let sit on counter top for 15 minutes before pulling
I am a patient son of a gun and will normally wait until it's done no matter what, but some friends are coming over to watch football this afternoon and they will be hungry. If someone sees a better alternative it would be much apprecated.
Any better thoughts let me know!
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