Reassurance needed....

BuffaloChip

First all nighter and first pulled pork. No pics, after all once you've seen one butt they pretty much all look the same.

Two bone-in butts about 13 lbs total weight from Restaurant Depot.

Done 250*-300*. Started at 250* dome w/ meat 40* at 8 pm.

At midnight remote and dome thermo both reading 250* meat 107*.

At 3 am remote 260* dome ? meat 159*

At 6:30 am remote 264* dome 300* (don't know what happened with the remote not agreeing with the dome thermo) meat 170* by remote and Therapen. Shut down vents to dome 250.

At 10 am dome 250* meat down to 165*

So I'm assuming, hoping that the meat is going through a second plateau.

These are the first butts I've done but they seem to have quite a bit of marbling compared to the boneless packs I've seen at BJs. Has anyone noticed that the more fat there may be a better chance of a second plateau or did I cause the temp drop in the meat by lowering the dome temp?

Not going to make lunch but didn't invite guests for the first cook. Didn't want to have to order pizza especially now that they've had pizza on the egg.

Thoughts?

--Dave

Austin Smoker

You're fine at 165. I am assuming your remote pit probe is at grid level...which can explain the difference between dome and remote.

Go ahead and keep it at 250ish and let her ride. Most will get it to pull temp internal (for me that's 195), double wrap in foil, then towels and into a cooler for a couple hours.

WessB

You're doing fine..everything sounds normal to me..

Darnoc

All is normal.At times it can take fourteen to sixteen hours to get it up to temp.You might try to take a temperature at another spot to double check.

Hardwood

If you think your getting behind you can wrap the butts in foil now and finish. Double wrap and then reinsert temp probe, this will help to keep things moving.

Good luck.