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I probed around a bit and found that there a few areas that had about a 10degree difference. I spun the butt around for some better even cooking. It looks great right now but the temp probe did have a good amount of resistance when pulling it out. Current internal temp is 158 @ 277. Ive backed...

Ok looks like I'm posting sooner than I thought! I noticed the smoke was very weak so I added a half a handful of apple chips, sprayed with some apple juice and snapped some pics. IT reads 115 and it's been on for almost 2 hours.

Thanks for the tips everyone. I did remove the fatcap I'm just betting that I took it off too early. Especially since IT was 199. I'm using a Maverick ET-733 and I'm leaving the meat probe in the shoulder the whole time. I actually have another shoulder going as we speak. It's been on for 1...

Will do thanks. I was always under the assumption that the meat cook a little while covered and resting. But I suppose it won't raise that much at all if there is no heat source

Hey everyone. Been doing some reading on the forums, and lots of Youtube videos, and thought it was time to post on here and ask some questions. The other day I started a 5.22lb pork shoulder on my Weber Kettle. Using charcoal briquettes with the Snake Method (this is by far my favorite method...