Originally Posted by flyingbassman5
There is no way that butt is almost done. A 9 pounder at the temps you are running should take 10-12 hours if not more. Something has to be out of wack..
What pit are you using and what are you using to monitor cooker temps?
I'm using the redi check maverick for the smoker temp as well as the pork. Double checking with the thermapen on the pork temp.
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50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN
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