I know I probably did not cook this butt correctly but I was wondering if there is anything I can do to tweak the smoking to make outcome as good as possible.
6 1/2 lb Boston Butt bone-in with dry rub a mixture of seasonings from the cabinet.
I should have added some flavoring chips but did not because not awake or organized at this early hour.
I placed the Butt fat side up on the grill-figured that the fat burning off would help keep butt moist. correct or not?
still learning about time and temp. placed butt on about 8 AM. BGE temp over 500 but when opened dropped quickly to around 325 degrees for first hour. then gradually down to about 250 degrees where it sits now. I am checking temp every hour and trying to maintain 240-250 range. too hot or OK?
any suggestions? I want to open up and take a look but under penalty of death from family members has me a little nervous.
thanks for reading and all help is appreciated.
Happy Fourth to all!