Someone tell me what the heck is going on with my pork butt!
Put the 3.7lb pork putt on the Kamado Joe this morning at 9:20. It is now after 5:00 and I am only at 178 degrees (two thermometers checking it). Temps of the Kamado have varied between 205 and 260.
So I am well over 7 and a half hours and still around 12 degrees from when I wanted to pull it. Am I doing something wrong?
Would wrapping it in foil help it finish quicker? Other than added a 2nd oven thermometer to it I haven't done anything.
Kamado Joe Classic