I'm smoking a boston butt for Christmas lunch tomorrow and it's a standard 10 pound butt.
I put it on at 6 PM EST and four hours later it has jumped from 36 degrees internal temp to 140 degrees. My smoker temperature is yoyo'ing due to some unknown issue but I am doing my best to keep it regulated.
I put it on at 6 PM est expecting a 10 hour cook (or there abouts). I plan on taking it off at 160 degrees and foiling it to 180 and then finishing it off on the grill to 195 for pulling. Then I planned on putting it in a cooler wrapped in towels until lunch.
At this rate though, it will be done around 12:30 or 1:00 am, only 5 hours. Why is it that food cooks twice as fast in my smoker than everyone elses? I calibrated the thermometer (Maverick digital) so I believe it to be correct.
If it gets done at 1:00 AM EST what to do with it until lunch tomorrow? Is that too long to leave it wrapped in a cooler?