Our old friend,that we don't hear enough from over in the Ozarks, hits something that Smokin'Okie and I have pushed for many years.The temp at the spot your butt is actually setting at,needs to be measured by an ACCURATE therm.Those folks that always cook a full cooker find that they are rotating product and pulling out at different times.
Back in the days of cooking a single butt in a Smokette at ?225º?[200º] found the lower than expected temp not only took longer,but if we actually open and handled the butt and thermed it in multiple places at 192º-193º the butt could be falling apart tender.When we pulled it from the holding box and actually chewed a mouthful we found it to be overcooked by mouthfeel.If we left it in the cooker,at our faulty reading of around 200º+,until the therm actually wallered itself up above 196º-198º,it would be "mush" in the mouth.
Another old friend,Kevin[Stogie],from north Indiana did tests of cooking a butt at 200º for 24-28 hrs in his WSMs and it would never get to 200º.
Now in about 2000, bigwheel was talking about our old friend Big Jim that had his stickburner up at an exit to Micanopy and U of FL that was known for the huge billboards advertising Florida's all nude truck stops.Jim was known around us for pitching cooking at 60º above your desired finishing temp.
Now wheel, being a LEO at the time,I assumed he must have been doing plainclothes research.
![Wink](/static/images/graemlins/icon_wink.gif)
Just another bump in the road that got many of us cooking butts/shoulders around 250º.They tend to come out more like we anticipated.
I'll get off before they accuse me of making a Smokin'Okie post.
![Big Grin](/static/images/graemlins/icon_biggrin.gif)