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Ahhh, I didn't know that but it makes sense. I was assuming it was the fat content of the butts. "I like big butts and I cannot lie". :-)

Possible but I did put a new temp gauge in for this cook but maybe it was 250 higher on the lid but actually less lower down. I replaced the thermometer because the last cook took 18 hours as well. Regardless, it was a pain in the butt (pun intended) but the end product was awesome. As we all...

Hey all, I did 2 8lb butts and they took forever due to having 2 stalls. I'm a big fan of just push through and maintain temps but I was wondering if this is common? Everyone knows the stall at 160ish but I had a 2.5 hour stall at 140 and then a second 4+ hour stall at 165. I ran temps around...

Hey Y'all, I'm Robert Avent from Pennsylvania. I've been low and slowing for about a year and having a great time. I still make some rookie mistakes but the meat usually turns out great (except 1 rack of ribs...flames crept in the pit and burned em). I look forward to learning from y'all. Cheers!