This is only my second one. The two pieces together weigh about 10#'s. It is about 70F here in Nashville, TN and am maintaining a pretty constant 230F. I did my first mop @ 2:30 with Jim Beam BBQ sauce mixed with Brown sugar and mustard with a dash of Worschetishishetrsheteritershister sauce. Already at 130F. It is rising a lot faster than I had expected. Could it be because the meat was frozen and when I thawed it, it lost a good amount of blood?
Good q. I just checked with 2 diff thermometers and it is actually at 250F. I guess that could explain the temp. Anyway, The meat has hit the plateau as it has now been at 140F for 1.5 hrs. Just re-mopped.