So I have been smoking a 12lb packer for the last 19.5 hours at around 225 .
I am having issues with the gasket on my egg so the temp has not been as steady as I would like.
The meat temp is reading 194 and would like to cook it to 203 . At this rate my cook will be well over 20 hours
My question is , is that ok ?
Or should, I increase the temp and cook the remaining a bit quicker ?