Joseph wrote:

> I averaged about 225 to 240 degrees F and they hit the
> 190 degree mark right at 12 hours.

While 190F is commonly talked about as a target internal temp, I prefer the
180-185F range. I have less problems with dry meat then waiting for the 190F
mark. Also keep in mind that pulling the butt at 190F means that you will
probably see another 5F rise.


--
Dave www.davebbq.com
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women."