Introduction and a pork but that starts cooking tomorrow morning.

[DaveD]

Welcome from Lower Slower Delaware! Hope you have fun here. Sounds like you're on a good track for your pork butt. Looking forward to seeing the outcome!

[HawkerXP]

Probe tender is the way to know when the meat is done!

Welcome to the speaking side of the PIT!

[HawkerXP]

Spent some time in Little Rock over the years for work. Had a good time and made some friends.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us.
You've gotten all the advice I could give you about your cook already, so I'll just say good luck, and have fun. Don't forget to post a pic or two along the way!

[Alan Brice]

Welcome from Cincy Ohio! Probe tender and An hour or two in hold, prolly as important as anything else. We love Pics!

[JCBBQ]

Yeah I think 6hrs at that temp range sounds right. But probe for tenderness rather than just relying on temp. Sometimes I’ll have to take mine to 205.

[barelfly]

Welcome from the Land of Enchantment! And you have a great plan that’s going to lead to a great cook - I love cooking hot and fast!! Enjoy that pork butt!

[Ace]

Welcome to the Pit. Lots of great info posted above...

[RiverJeff]

Welcome from Nebraska!

[dpearce]

Welcome from Central Ohio! Sounds like your cooking temps will be fine, and as others have noted, leave some time, and you can wrap in foil (with a little bit of apple juice or white grape juice around 160 to keep things moist), pulling off the heat around 205-210, then holding in a cooler or a Cambro. I tend to use a foil wrap with juice in it, then put it in a foil pan to catch any leaks that might happen.

[Donw]

Welcome from Maryland. All great advice above, however I always allow more overall time, especially when trying to meet a deadline. The meat has its own internal clock which can have no relationship with human clocks. Adding a few hours to the estimate gives you the space for meeting the deadline, or even better, a longer hold that will improve the final result. And, don’t cook to temperature, but use it as a guide. The probe test is the only way to know for certain if the meat is telling you it’s ready.
Enjoy yourself and have a great cook.

[Grits]

One the way. So far so good.

[dpearce]

Lookin' good!

[jlazar]

Welcome

[Oak Smoke]

Welcome from central Texas!

[ecowper]

welcome aboard, you had me at Hasty-Bake :-)

We have a really good sub-forum for Hasty Bake, enjoy

https://pitmaster.amazingribs.com/forum/charcoal-grills/hasty-bake

[Grits]

Great shot of your gourmet and little girl.

[ecowper]

Grits Thanks! that was 15 years ago .... the Gourmet is well used these days and Jordan isn't so little anymore, but I still love 'em both

[Grits]

Thank y’all for all the greetings and advice. I can already tell this will be fun.

So far good. I do not have a grease separator (yet) so separating the grease from the juice will be difficult Debating on whether to wrap it or just let it roast. Any and all comments are welcome. 😎