im cooking a 9 1/2 lb boston butt and after 4 hours only at 124-130. yesterday i cooked one and at this point it was at 142F. a lot windier today.
do i need to worry??
wind and cold will suck the heat out of your smoker, even with the door closed, try and build a wind break around it....plus each chunk of meat has a mind of its own, some will have a major stall others will glide right thru it while smoking...be patient, it will be fine
meat at 198 about to pull it off. waiting on those last few degrees seems to take an eternity !!
come on out to our event. there will be 20 lbs of pulled pork goodness in scotland ontario