I agree. Don't open the door. Crank the smoker up all the way and when the meat with the probe in gets to 200*, bring it in to rest and then pull. The smoker will be seasoned well and you will be happy. Meantime, read Pork Butt 101.
Membership Required
We're sorry. You must be signed in to continue.Sign In
or Register
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .