I may have royally screwed things up on this, but I did what sounded lease wrong.
Two butts on my drum, one 12#, one 8#, both stayed about same in temp until about 170. Small one had a short stall, then rose logically to 195, so I pulled it
The larger one stalled at 170 like the small one, started rising to 175, and set. and set. and set. and set. It was still 175 when I pulled the small one. Foiled it, stuck it in the oven preheated to 275 trying to get things going, nothing. Still stuck. Used a second probe to verify it wasn't a t-meter issue, read 177.
I had set this whole thing up to give me plenty of "oh sh*t" time prior to going to work, just in case. Since things were still stalled, I dropped the oven to 225, hoping the meat wouldn't get to 195 until my kid got home from school, thinking she could cooler it until I got home from work.
Of course, the meat took off like a shot. I've never had a butt just start rising consistently in temp-- usually the it goes up a degree, drops down, goes up, stays, goes up another, just sort of meandering its way to done. This thing took off like it was a sprint. It went from 175 to 195 in less than 40 minutes.
No way to pull it before leaving for work. No way to keep it safely hot enough wrapped in a cooler until I got home from work I considered dropping the oven to 195 and just letting it set, but I was afraid it would dry out.
Sooooo,, I took it out of the oven and stuck it in the fridge. I'm hoping I can reheat it at, say, maybe 325, until it's hot enough to pull.
How badly have I screwed this puppy up? Any thoughts from the experts?