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That's a good point it's done when it's done however over two hours per pound for a Boston butt is a long time with a 250 dome.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
Pick your chin up! The meat is still ok to eat.
When I fill up the lump for a butt, it is all the way up, almost touching or touching the plate setter. Start the fire in the middle, on top of the lump. You only need a small fire to get up to temp. I have been able to get 20 hours like this in the XL.
I usually will start mine about 9pm and figure taking them off about noon- 15 hrs. If you are running short on time don't be afraid to run the temp up to 300* dome. Make sure you calibrate your thermometer- boiling water 212*.
I have never been able to get too much smoke on a butt.
Most importantly don't give up! Come back here and ask more questions. Hope you do another one this weekend.
How do you get the dome equal to the grate are you cooking your butts raised indirect?