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My butt is taking a LONG time...
I started my first Boston butt cook yesterday 1:40pm, grate temp was 260. As the sun went down the temp followed staying around 220. The temp stayed around 220 until midnight. I checked it @ 5:00am and the temp had fallen to 185. I got the temp back up to 230 internal temp was 160 @ 8:30 am. Internal temp was rising. Now the grate is at 210 and the internal is 180 12:30. In another hour this 7.5 lb butt will have been on for a solid 24 hours. Should i just let it ride or scrap this hunk of meat? I don't know if this butt is going to be alright or a trip to the emergency room for my guests!