The meat was a 2.3Kg pork collar butt (no bone) and was prepared according to this recipe https://www.sbs.com.au/food/recipes/lex ... ulled-pork. After four hours the bark started to form so the basting could commence every 30 mins. After a couple more hours the internal temp stalled at 70 deg C (Weber remote thermometer) and didn't budge for an hour or so. Dinner time was approaching so we thought it'd be ok to wrap it in foil at that point and crank up the heat to finish it off. I took it off the grill when the internal temp reached 95 deg. C, after a total cook time of close to 8hrs plus a 45 min rest time.
The time had come to see if it worked and did it what. The meat fell apart so easily. It was tender and juicy with a nice smoky taste and a nice chewy, spicy bark. It was a hit. Thanks again.
Don
But you've done well Don....I can see that red beast getting one heck of a workout in the next few Months.