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first picnic shoulder.

post #1 of 7
Thread Starter 




After 2 hours at 260 the maverick say the internal temp is 111 degrees. Does that sound about right? It seems like the temp is rising to fast. Worry the prove might be touching the bone


I haven't opened the smoker since I put the meat on.
post #2 of 7
Could be right. I usually don't put the probe in until around hour 3-4. At that point the meat is usually around 130-140.
post #3 of 7
Thread Starter 
Thank. When I open it at 3 hours I might recheck the probe and take a picture.
post #4 of 7
Thread Starter 


3 hourmark. Had to add wood and water.
post #5 of 7
Thread Starter 


Pulled at 202 internal temp and wrapped up for the cooler.
post #6 of 7

Looking real good :drool

post #7 of 7
Thread Starter 


Pulled and ready to eat.
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