So, I didn't realize the butt was 11lbs (I've usually smoked around 6-7lb). I use a Weber Kettle and I do a basic snake method. It took about 5 hours for the internal temp to get to 140, as the chamber bounced around 225-270. I figured I was good to look away, and kept checking the remote sensor which was showing 235 for the chamber all night. Growing suspicious, I checked the temp sensor itself. Yep, chamber down to 165, meat was at 150. So, any problems here? Questions:
- It doesn't matter how long it took to get the meat to 140, right as long as the chamber was still above 140?
- Since the meat temp kept climbing up to 150 the whole time, albeit slow since the chamber dipped to 165, am I still good although the cook started 10 hours ago?
- It doesn't matter how long it took to get the meat to 140, right as long as the chamber was still above 140?
- Since the meat temp kept climbing up to 150 the whole time, albeit slow since the chamber dipped to 165, am I still good although the cook started 10 hours ago?
