what is your cooking temp?Oh I had my wife buy me bear claws too
Thanks for the advice. So cook it until the meat temp reaches 203? Do I continue to turn the heat up to get there, or leave it as is & it will just get there on it’s own?
a lot of guys crank the last few hours after the stall, by that point the smoking is done anyway. just don't crank too much so don't dry the outside. maybe raise temp to 275-325
but you can leave wherever it is and it will get there, as long as it is above 203. lower will just take longer. not wrong either way
factor in you want it to rest while wrapped in foil an hour two when deciding your eating time
and badass on the bear claws. will make life so much easier