We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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So I've been smoking 3 butts that are all about 4 1/2 pounds. I've been monitoring the egg temp only with the maverick with temp from 240-250. I just stuck the 2nd probe into one of them to get meat temp and it is reading 170 internal. Now the maverick 732 is brand new and the egg temp probe was accurate (matched the egg thermostat). I'm concerned that the butts don't have that black crust yet and seems like 4 hours wouldn't be enough time...
Any thoughts on what I could have done or doing wrong? HELP!