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Unread 01-12-2013, 05:06 PM   #1
Plaid Palace
On the road to being a farker
 
Join Date: 11-16-12
Location: Birmingham, AL
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Default 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.
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