First time doing Boston Butt Direct
Just put two Boston Butts (total 17 Lbs) on Mr. Egg two hours ago and I'm trying direct. No drip pan...no pizza stone or bricks. At the moment the dome temp is 200º dead on! Internal temp is already 80º. No memory left and I don't recall how quickly the internal temp rose the last few times I did Pulled Pork. Every time before I cooked indirect. I remember it will plateau out at about 160º and stay for a while. I know Mr. Egg will not let me down I just want to make sure I don't let him down. Please tell me I'm okay! Feeling quite needy are we?