Strated my pork butt at 3PM yesterday, by 12:30 it was doing well with internal at 135. 7 hours later, i get up and find fire is out. internal at 85. i closed the vents too much!
i have the fire back up now and internal is starting to climb again.
i need this tihng ready by noon. what temp should i go with--i'm thinking keeping dome at around 275--will that do it? can i go any higher without messin up the meat?