decided on the #3

[DivotMaker]

Allmann - you started the discussion on these butts in your intro thread, so I'm going to merge the posts.  It gets repetitive when you ask the same question in multiple places.

[allmann]

copy that.

I got to shoprite and bought some string. So whats the I should shoot for I have read anything from 195,202 and 205. Is it a personal preference?

I didn't take pictures after I wrapped them, but they're tight balls

[DivotMaker]

I take butts to 192-195.  They're done, tender and juicy at that temp.  I find higher than 195 dries them.  No need to foil since you got some string!

[allmann]

thank you Do you still gauge it at about 1.5 -2 hrs a lb?

[DivotMaker]

thank you Do you still gauge it at about 1.5 -2 hrs a lb?

As a rule, yes.  But, it could be as short as 1 hr per pound.  Go by internal temp, and then double-wrap in foil, when done, and rest in a cooler covered with towels for an hour or more.

[allmann]

So it could take as little as 6hrs or do you go by the combined weight of both? sorry for the flurry of questions

[DivotMaker]

Not a problem, Kevin!  (Thanks for the name, btw).  When you smoke multiple pieces the same size, they'll smoke like a single piece.  You should base your time off of the largest weight piece.  The only time it would be more is if it's a solid 12 lb cut.

[allmann]

Ive hit the stall at 156 on one and 158 on the other. Been stuck there for about 2hrs or so. I know its normal, my question is will it go back to rising as fast as at the beginning?  I am just trying to plan as I have to get up at 0300 for work and usually like to be in bed before 930 or 10 and its 630 now. how long should I let it rest in the cooler before I take it out and pull it apart?

[old sarge]

Kevin - that stall will clear up but may take the next 2 or 3 hours. What temp are you smoking at?

[allmann]

225  Ive read anywhere from 220 to 235 so I just went with 225. Should I bump it up?

[old sarge]

If I had an early bedtime for work the next day, I would increase the temperature. Otherwise tough it out just for the experience. Have you checked the IT with another instant read thermometer?  Just curious.

[allmann]

no I have just been using the 733 maverick. I didnt want to open the door but I will now. Its been 10.5hrs

[allmann]

If I was to finish it in the oven would I put it at 350 til IT is met? Then still let it rest in the cooler?

[old sarge]

I have had butts go 12 to 16 hours. Sort of hit or miss. Yes, you can wrap and finish in the oven.  You just don't want the meat to dry out.  The cooler use is the resting period before pulling, or to keep it piping hot for use a couple of hours later.  During the rest, the meat temp rises somewhat and get more tender.  I think in your time zone, no matter which way you go, you are going to be up for awhile. As most folks will tell you, each smoke can be a little different. 

When I need to double check a temperature, this is what I use:
http://www.thermoworks.com/products/thermapen/

Pricey but accurate.

[allmann]

Thank you I just checked it with another thermometer and its correct. I will just suck it up and set the alarm on the 733 and my alarm clock and check every hr til it gets close.