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Old 02-16-2011, 05:53 PM   #7506
Found some matches.
Join Date: 01-31-11
Location: Aurora, IL

after 5 cooks ive noticed a weird temp spike after two hours. ive done a butt, two pork
loins, fattie, and a chuck roast. they all shared the same spike around two hours. it only went up to about 280 and i was able to dial it back down. is this from the meat starting to render fat? anyone else experienced this? is this just the way my drum is going to cook?
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