Good Morning.[p]I put about 14 pounds of butt on last night. This is my third pulled pork and is the first time I have seen these types of temperature fluctuations.[p]The dome temp has been "stable" from 200 to 240 degrees. Meat has been doing exactly as expected until the platue was reached.[p]About an hour ago the internal temp read 181. Dome spot on at 230. The internal temp dropped to 179 and is now 177.[p]Questions:
1. Is this important?
2. Could this be secondary to poulder placement?
3. I have plenty of time for the cook, but should I increase the dome temp counter?
4. Should I find something better to do with my mental energy? ie go get another cup of coffee and chill out :>
Thanks for any thoughts...[p]Jay