I did my 1st butt in the MES over the weekend. It started out as a 13.4 lb boneless shoulder. I was figuring about 26 hours at 225, and hoping for better. I started it at 3 pm on Friday hoping to eat by 5 pm on Saturday, but would let the temperature dictate supper time. I probed it for the first time at 10 pm before I tried to get a bit of nap in. It was only 117 which I was slightly alarmed at. I was hoping to be at least 135 by then. I panicked a bit but remembered all the guidance from you guys.........patience. So I let it ride. About every 2 hours I would check it. At 8 am it was at 160 and i did raise the temp up to 250. At 2 pm 195, and at 3 finally hit 200. I let it rest for 2 hours and pulled at 5. It was awesome!! The best thing I learned again is patience and let the temperature of the meat dictate the plan.
