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Based on what Joe said I am debating on weather I should quit mipping this thing every hour like meyowey said to do in the sticky & what I have done since I did my 1st but over a year ago
Hang in there John you're doing great, with such a good job so far I wouldn't change anything. I had a one plateu twice on me., but dude wait it out. It looks really good nice bark also. It's almost over.
I finally wrapped that butt at 163* instead of 165* I didn't think 2 degrees would matter. I wanted to get the wins on & didn't want the wing sauce dripping on the butt, the butt wrap is ok. That silly butt sat there @ 163* until just a few minutes ago and now is finally starting to climb again. I am now at 13 hour & I WILL prevale
Marinate in 1/2 bottle of store bought hot wing sauce a few hours.
Put on the top rack of the Chargriller (it runs about 25 to 50 degrees hotter then the main grate almost 300*) usually about 2 to 2 1/2 hours. moping every 1/2 hour with the other 1/2 of the wing sauce, 1/2 to 3/4 can of beer, & 1/4 to 1/2 cup of olive oil (olive oile helps to crisp the wings) I don't cut the tips off I fold them behind the main part of the wing so it stays in a triangle shape which helps to keep them moist because it is like a larger chunk of meat.
finally got that stuborn but up to 195* & pulled it off & into the cooler to rest. That pig must have been lazy it stopped @ every plateau it could find. It took 16 1/4 hours start to finish.
It is in the cooler with towels to rest before dinner & I have been up since I left for work yesterday morning so I must rest also before pulling & eating. Make sure to eat before checking back cause I plan to have some good q-view of the finish pull & if I can talk the wife or daughter into it some q-view of the pull also. (kind of hard to operate the camera with porky fingers.)