I pulled a 5.5 and 7lb pork butt out of the freezer and put into the fridge to thaw two days ago. I just loaded them up on my WSM about an hour ago. This is the first time I've used my Maverick probe to measure the internal temp. Right now at one hour in my internal temp of my bigger butt has only increased 1 degree to 32. Smoker has been between 235 and now spiked to 280. I'm trying to get the spike down but am worried about how long it's taking to get the internal temp up. I know the 4 hour rule to get above 140 but does that start once the meat reaches 40 degreees? Is this normal for pork butts to take a while to start rising in temp? Like I said, it's the first time that I've monitored the internal temp throughout a cook. Usually I just use my instant read probe.