I did a pork butt and a smallish brisket overnight in the OBS - safely, boated in tightly covered pans after the smoke.
Temps got out of control on me, my ET-73 said the cabinet temp was 260, while the door read right at 200. When I yanked them out this morning, both brisket and butt were 225 IT. :o (note to self, get PID sooner rather than later)
I moved the probes for a 2nd reading and got 205 for each. Wrapped the pans tight w/ fresh foil and piled between towels in my cooler.
It smells goooooood in here this morning...
(http://lh6.ggpht.com/_CbvAIVzmFFM/SqJfaP5r6MI/AAAAAAAA61M/z-LV9qTDSXE/s720/0905090727-00.jpg)
While warming the box up last night, I slathered both with a local spicy 'beer and brat' mustard and a healthy dusting of another locally produced 'all purpose seasoning'. The pic isn't worth a cr*p, but we always have to show the before and after!
(http://lh5.ggpht.com/_CbvAIVzmFFM/SqJhU2sHE0I/AAAAAAAA61o/b4YwUs1UQMU/s720/0904091753-00.jpg)
Should be down right tender. The 225 IT might have been in a fat pocket.
Thanks, that's what I'm thinking-hoping as well... It sure felt tender. I wrapped them back up in the original pans, as I could hardly pick them up without shredding them all over the kitchen sink/counter/floor.
Might be pulled pork and pulled beef later today!
Looking good there squirt.
Glad you decided on the PID.
HR
Good looking stuff there squirt. let see some pics of that thing shredded.
Check out the 'Labor Day Smoke-A-Thon' thread. I posted the end product there.