Using 1.5 hours/pound, I estimated that it would take about 14+ hours to cook at oven temp of 225 degrees. I didn't feel like starting it around midnight last night, so stuck it in the CS at 10:00 PM. I figured it would finish around noon the next day (today) and it would be a snap to hold it foiled in my cooler until 6:30 for dinner.
To my amazement, when I checked it at 7;30 this morning, it already had reached 190 degrees internal on my trusty Polder. I opened the cooker to look at it, and it was fork tender, and looked great. I decided to shoot for an internal of 200 degrees for this hunk of chest, and it reached this at 10:00 AM despite reducing the thermostat to 200 degrees. Still juicy and nicely fork tender. Total time was 12 hours, but it was really ready 3 hours before!
It's waiting in the cooler, and I will check the meat's internal temp around 3 PM to be sure it is not going below 150-140 degrees.
What this points out to me once again, is that BBQing is more an art than a science, and that it's done when it's done.
