Internal meat Temp - going DOWN ??
I have had my pork shoulder (9 lbs) on the UDS for about 14 hours.
It was at 174* an hour ago, and now it is at 172*.
I added a whole chicken about an hour ago to the rack. Did the chicken pull some of the heat out of the pork shoulder?
My UDS temp is about 240* and holding strong.
Why would the internal temp of the pork shoulder be going down?