Just to give you a little extra incentive....I split 3 pork butts last Saturday...i.e. 'top half' and 'bottom half'. The bottoms are curing for bacon. The tops were smoked saturday evening....ran the ecb a little on the cool side...(210 - 225*) for most of the smoke....getting to the point........meat went on the smoker at 5 p.m.......into the cooler to rest at 12 a.m.......after I dozed a little and found them at 208*.......
I think with a good steady 250 - 275*.....maybe more if you feel daring, your time frame for cooking those doesn't sound bad at all......GO FOR IT!
L8r,
Eric
I think with a good steady 250 - 275*.....maybe more if you feel daring, your time frame for cooking those doesn't sound bad at all......GO FOR IT!
L8r,
Eric