I have done plenty of boston butt smokes (using Elder Ward's method), but this time something odd happened.
Started the day at the store I prefer - best butcher shop in north georgia. Picked out 2 boston butts that looked similiar in size (rarely does this actually matter for some reason as they are rarey done at the same time). Lit the egg at 11pm and inserted the plate setter, then stabilized the egg at a little over 250 dome, around 11:30 PM, and i added 2 Butts. for some reason the fire climed to 275 about an hour later, and I figured - it always loses 15 - 25 degrees over night - no big deal. so i slightly adjusted the vents to be more closed and turned my table so it did not face the wind (prob why it climbed). waited another 30 minutes and went to bed around 1AM (temp was around 270).
got up at 5AM to check it, and it was at 250 even (as expected).
BUT - the butt was at 185 degrees internal temp...
i have done this enough to know that it should have been around 160 - 165, with at least another 6 hours of cook time...
Both butts (about 6 pounds each) came off at 7AM at 200 degrees.
still plenty of charcoal in the grill. the one factor that i did not mention was that i used BONE IN butts for the first time. do bone in butts cook faster?
Have any of you had an issue with bone in butts cooking faster?
i hope the BBQ tastes as good as normal - i am used to converting folks to the NC BBQ flavors and this would be my first strike out if it is dry or tough.