I am doing my first butt as we speak. I'm pretty excited but I am wondering about some unexpected things that have come up.
First was the difference between my maverick and the WSM lid...a 60 degree difference. Mav reads 260 while the lid says 200.
The other is that the meat internal temp has risen pretty steadily, and after an hour and a half it is now at 122 degrees.
Is that normal? I didn't expect it to climb that fast. I guess it has to slow down at some point, I just didn't expect that and hope everything is ok?
I may have more questions as the cook comes along. And good or bad I will put up pics and try and figure out what happened