- Dec 22, 2012
- 2
- 10
I started smoking 2 butts and a deer ham yesterday at 0530. It was cold and very windy and I didn't have anything to use for a heat shield. I was able to keep the smokers temperature at about 230 degrees. I pulled the deer ham off once it reached an internal temperature of 165 at about 3 pm. About 2 am I noticed that the butts internal temperature was dropping from 181 degrees. I pulled them off the smoker at 3 am when the meat temperature had dropped to 178 degrees and the smokers temperature was constant around 230 degrees on the grill. Is this part of the meat temperature plateau and should I have waited to see if it went back up or was it ok to pull them off? I wrapped them in aluminium foil and let them rest in a cooler for 4 hours.