sully11
MemberGot rid of the matchlight.
- Joined
- Aug 24, 2014
- Location
- Portland,OR
Trying my first Boston butt today on an old-style Kamado grill. 8lb with dry rub. I have been able to keep the grill temp between 200-240 all day but the internal meat temp on my Maverick is heading above 180 degrees at only 7 hrs into the cook. I have tried 4 different placements for the probe, all the same.
Am I doing something wrong or is this normal to cook fast sometimes? I was planning on about 10hrs so I am surprised to see it done so soon. Thoughts?
Am I doing something wrong or is this normal to cook fast sometimes? I was planning on about 10hrs so I am surprised to see it done so soon. Thoughts?