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<blockquote data-quote="WormWiggler" data-source="post: 201489" data-attributes="member: 245"><p>Giving this a whirl again, a boston butt, 7# 9oz, rubbed with weber pork bbq rub on friday. The soot on the "chip pan" which is normal the coals pan is concerning. This was the first time I had removed it and cleaned it, had an 1/8" layer of soot... I did a small pork sirloin roast on thursday and taste was fine. I got a thermometer probe, nothing fancy, just an alarm at set temp or time. That sirloin got to 145° in about 2 hours but maybe my probe was not placed well. I left it on for a few more hours and it tasted fine. Wondering how long this big chunk will take, 2 hours a pound seems like way too long.</p></blockquote><p></p>
[QUOTE="WormWiggler, post: 201489, member: 245"] Giving this a whirl again, a boston butt, 7# 9oz, rubbed with weber pork bbq rub on friday. The soot on the "chip pan" which is normal the coals pan is concerning. This was the first time I had removed it and cleaned it, had an 1/8" layer of soot... I did a small pork sirloin roast on thursday and taste was fine. I got a thermometer probe, nothing fancy, just an alarm at set temp or time. That sirloin got to 145° in about 2 hours but maybe my probe was not placed well. I left it on for a few more hours and it tasted fine. Wondering how long this big chunk will take, 2 hours a pound seems like way too long. [/QUOTE]
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