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<blockquote data-quote="luvcatchingbass" data-source="post: 201490" data-attributes="member: 1979"><p>Normally if I run my smoker at 225 I have had them done in about 10hrs or so. If running all the way through in the smoker I have probe in the meat and an air temp and it seems like about 165 IT meat temp they become tender but I still give it a little poke/ pull test beginning at around 8hrs depending on IT. I also like to run a water pan to keep the smoking chamber humid.</p><p>Depending on feeding like noon game day time I have pulled them and put in the crockpot overnight, eating at noon the next day and start smoking at 6-7pm and pull at midnight 1am to crockpot so in that case I'm over 12hrs. I've done 180 before and that seems to risk a longer stall time on the meat once the moisture begins to come out of the meat.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 201490, member: 1979"] Normally if I run my smoker at 225 I have had them done in about 10hrs or so. If running all the way through in the smoker I have probe in the meat and an air temp and it seems like about 165 IT meat temp they become tender but I still give it a little poke/ pull test beginning at around 8hrs depending on IT. I also like to run a water pan to keep the smoking chamber humid. Depending on feeding like noon game day time I have pulled them and put in the crockpot overnight, eating at noon the next day and start smoking at 6-7pm and pull at midnight 1am to crockpot so in that case I'm over 12hrs. I've done 180 before and that seems to risk a longer stall time on the meat once the moisture begins to come out of the meat. [/QUOTE]
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