Has anyone ever had a perfect cook when it comes to a butt? Every time I do one it is an adventure and or at least one thing throws me a curve ball. Here is my list.
1. Turbo butt - finishes way early
2. Butt goes to long and not ready in time
3. Power goes out and stoker is dead in the water
4. Fire goes out
5. Not enough lump
6. lump burns straight down
7. Multiple plateaus
8. Butt touches 189 and stops or falls and your dead set on 190+
I'm sure the list goes on and on "BUTT" I still look for that perfect cook. Exactly two hours per pound and done about a hour or two before time to eat and no fire issues.
Oh, I didnt judge lump well enough last night. Two 8 pounders sitting in plateau and stoker struggling to keep it in range. Open the dome and peer down into the abyss. All I see among faint splotches of orange is the open holes of the grate in the bottom of the egg. Glad I grabbed some lump yesterday.