So at just over 3.5 hours and temps between 237-250F grate, meat is at
131F already. Seems like it is going faster than I would have thought. I
was hoping to be done about 8 AM tomorrow. Butt is about 8.5 pounds. So
I was expecting 16 hours or so. Any ideas.
Oddly my dome temp
and grate temp are almost identical. Cooking indirect with plate setter
feet up. drip pan full of apple juice. Dome temp probe has been
calibrated in boiling water