Intended to do a low and slow last night. Have two 6 lb. butts on, indirect w/ps legs up. Drip pan (empty). Put on at 10 last night 275 dome (just calibrated yesterday). Maverick at both the grid and in a butt. Maverick grid temp and dome temp have a steady 20 degree difference all cook. Temp must have got away from me during the night, because I just got up and the meat temp is already 184. That is 8 hours in. My previous experience on low and slow (250 ish dome) have been 15 hours or so. So with the dome around 275-300 all night, is there anything different I should do now? I'm assuming ride it out till it is done and FTC. By the way, I like to FTC around 200-205 meat temp.
LBGE, Marietta, GA