Low AM Temp

Bluedot

My first "lo and slow" had a hiccup this morning.

I started the 9.5 pound butt at 1:30 am after stabilizing the dome temp at 250 degrees.

This morning, I found the temp was at 210 degrees so I remembered what I found on earlier forum posts and gave it a good wiggle job. Temp rebounded and has stabilized again at 250 degrees.

In reading the forum posts, I am expecting the cook duration to be in the neighborhood of 18 hours.

Question: At what point should I start to probe the meat for the proper internal meat temp?

Unfortunately, I have not purchased an electronic temperature control yet and will have to probe the meat in the later stage of the cook. I understand that I am not to cook to time but to temp.

The forum has provided a wealth of information.

Thanks!

Crimsongator

The butt will develop a nice dark color. The bone on the one end will also start to stick further out as the meat pulls away. You can check the temp starting at that point.

BENTE

a ballpark figure would be 16 hours in

a meat probe thermometer is cheaper than $20 and would help you