Low n Slow with Rain

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You could try one of those tiny umbrellas made for the top of a golf bag. It would cover the vitals (Daisy wheel). Not sure if it's needed, but you don't want your butt gettin too wet.

Not sure of your setup, but fixing an umbrella works to cover the top, or you fashion a can (several pics at nakedwhiz.com) or the hardware store chimney cap picutred all work well. I guess what I am trying to say is that rain is not the enemy here. Loooong smokes have several natural enemies, but I don't think rain is your main one. Hope this helps, good luck and let us know how you make out.

I cook in the rain all the time. being near Seattle, we are constantly dealing with the weather. Some get a chimney from the local Ace harware, but I just leave it alone. Never had an issue with food/fire/heat.

Just did a 31 hour test on one load and it was of and on heavy rain all day/night.
:laugh:

I position the probe 1/2 way vertical & horizontal in the thickest part of the meat.

When I get close to done I check the thinner parts with a thermopen and then the thickest parts with a thermopen. When at done temperature and the meat feels tender I pull.

GG

Have cooked ribs in the rain before. I took an old cookie sheet bent it in a V shape to put over the daisy wheel every thing worked out ok.

Thermometers usually read at the tip. You should see a indent towards the end of the probe which is where the thermometer actually reads. The angle of the thermometer probe goes into the meat makes no difference.

I pay more attention where the probe wire is at to prevent any excess heat exposure to the wire.

Locate where in the meat you want to read (not close to the bone), and insert that the probe at any angle to get to get to the spot you want.

I usually hold the probe to the outside of the meat and with my fingers I hold onto the probe. That gets me one close to exact measurement. The other measurement (location) I just eyeball. None of this needs to be exact - just somewhat close.

GG

When your Boston Butt gets close to being done make sure you watch the temperature you want something between 195° and 200°. Also, check the meat with a fork to see if it is tender.

You should be aware of the plateau and that it will seem like the temperature in the meat is stalling. You also may experience a drop in the dome temperature, not a huge drop but some downward movement.

If you feel you need more smoke you can add a few chips in a while. They don't need to be soaked.

Again, don't worry, this is all normal.

What size is your butt - your boston butt?

You are in for some great eats...

GG