my 1st grilled shrimp
That's about my normal routine temp wise, but I never spritz a butt, no need really with all that fat content, plus I don't like lifting the lid while cooking, slows the cook down, but to each their own, as far as the pics go, I can't see jack shit on my end.Working on a 6.9 pork butt before trimming. Doing a triple apple profile. Apple wood chunks, apple juice and apple cider 50/50 mix for spritzing.
Temp control with the apple chunks have been a PITA compared to my normal smoking setup, So it's been too cold at 250, then spiked to 400. I was aiming for 300 on the Fake Egg gauge.
At 2:20 into the cook....
At 3:20 (3 am) into the cook, pulled at 160-165 IT and foil wrapped for finishing
4:10 AM, 195 IT in the middle, 205 on the edges, will pull about 5 am and let it coast down while I nap.