Subzerogriller
Full Fledged Farker
- Joined
- May 10, 2012
- Location
- Blaine, MN
So I'm cooking for about 40 people today. Doing 2 butts, along with some apps. Started the WSM around 2 am, and got the butts on around 3, shooting to pull the meat off around 3-3:30 pm, allow it to rest, then have it pulled by 5 when guests start to arrive. Both butts are about 9.5 lbs. Outside temps have been in the upper 30's to low 40's since I fired up the pit. Here's my problem: with a full load (20 lb bag of KBB) and the vents wide open, I haven't been able to get my pit temps over about 205 all morning. I've added fuel as necessary, but still can't get the temps up (most of the day they've been sitting at around 180-190; granted, this is using the hood therm because the probe on my Maverick went haywire this week). 8 hours into the cook, both butts are sitting in the 155-165 range for internal temp. The problem is, using a hood therm that I'm not 100% sure is very accurate, I can't decide whether I should be alarmed or not. Should I pull the butts off and toss them in the oven? At ~160*, I know they're done taking on smoke...or do we think we're on pace as long as I keep adding fuel? Keep in mind, I took a nap, so I could be right at the very beginning or very end of the stall, I have no idea...any advice from the Brethren would be greatly appreciated!!