TheCook
Senior Cook
I've got a pork butt on the WSM right now (750am). I was planning on it comming off at 1pm so I can take it to work and we can pull it by 4pm or so. But as of now, the temp. is at 190 so it will be ready much faster than any of my other butts. The smoker temp did get up there a little. I had the alarm set for 285 and it went off this morning, who knows how long it hovered at 280 before it did.
So my question, is this butt still going to be good and juicy?
and
How long can I keep it wrapped in foil in a ice chest before I pull it and serve?
Thanks,
So my question, is this butt still going to be good and juicy?
and
How long can I keep it wrapped in foil in a ice chest before I pull it and serve?
Thanks,