Well, you certainly have received a lot of good advice. It sounds like your method was good and I agree you should check the temp in a few locations to be sure of the temp. I would also add the moping every 45 min is probably not the best idea as it help effect your chamber temp affecting the duration of your cook time. If you choose to mop, keep it to a minimum, pork butts will stay moist just by the rendering fat.
post #41 of 41
6/26/16 at 6:26pm