should i pull the boston butt (5.7lbs, been on since noon today) and wrap it in foil than place it in a cooler??
its currrently at 137degrees.
It looks like its been in the smoker for 5.5 hours and hasn't made it to 140 yet.
You are cutting it kinda close to the danger zone.
I put one in at 8am and it got foiled at 165 at noon'
Came out at 205 at 5pm.
What temp you running it at?
Good chance that your temp gauge is inacurite. I would spend some money and get a digital temp gauge. Wal-mart carries a fair one. Around $15.00
Ok everything will be allright. I would put the whole thing into the oven and next time you will know more of what to do. You might want to check into the E-course and that should give you a good amount of basics and fire control too. You might want to run a test fire a time or two just to get the hang of it. But we all were in your boat and new to this whole thing too. I might eseem hard right now but once you lean a few things that no one can tell you how to then you will be cranking out dinners like a pro.