12 1/2 hours into an overnight smoke at 225F, I open all the vents on my WSM, knock off the ash from the coals, and insert the meat probes for the first time. I have a 10.93 lb butt and a 9.23 lb butt on the top rack. First picture is right after I came back inside.
In the time it took me to take the first picture and finger type this thread on my phone, the meat temp has already started to rise (second picture).
I love sleeping through the stall. 3-5 hours from now, they'll be done.
In the time it took me to take the first picture and finger type this thread on my phone, the meat temp has already started to rise (second picture).
I love sleeping through the stall. 3-5 hours from now, they'll be done.