What's on the pit?
Pit temperature
Estimated cook time
13 hr 16 min – 18 hr 43 min
Plus 60 minutes of rest before slicing.
Pull temperature
203°F
Probe should slide in like warm butter
Your cook schedule
- Light the coals no later than10:16 PM
- Comfortable start time1:24 AM
- Rest before slicing60 min
- On the table6:00 PM
Always build in a buffer. Finished barbecue holds beautifully in a dry cooler for hours — undercooked barbecue holds nothing.
Wood pairing
Post oak or hickory
Pitmaster note
Expect a stall around 160°F. Wrap in butcher paper and push through it.