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Hello All, Been several years since I've posted on this (or any) BBQ forum. But there is no place I'd go than her when I have a question!
I was in Mobile Al last week and ate at the Brick Pit BBQ. It was VERY good. It had this wonderful bark on it. But their sign said they cook their butts for 30 hours!! As good as their pulled pork was, I couldn't imagine cooking pork for 30 hours.
So I've got two (18 lbs. total) ready to go on in an hour. What happens if I leave them on for 14-16 hours at 220? I always shoot for 190, and the time on the grill depends on how much I have on the cooker. What if these butts hit 190 in 12? Will I dry the butts out? How does the Brick Pit leave theirs on for 30 hours without either drying it out at 220 or cooking at 150?
Thanks for any insight! Good cooking tomorrow folks!
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