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This past weekend at the Bixby contest (my first cook at a contest with the FE and first run with Pork Butt and Brisket), I put my butts (8lbs each) on at normal time, around 2am for my old smoker, and when it cam time to turn in pork, it had only reached 193 degrees. I usually take my butts to around 200. When I took my pork off, it didnt pull like usual. The bone came out with ease, but it didnt wanna pull at all. I cooked my butts on the top shelf the entire time. I foiled at around 170 degrees. My butts are usually ready to pull at least an hour or 2 prior to turn in. Is it the top shelf? Is it cooler up there? I heard that the top shelf was the "hot spot" but it didnt seem that way. Any suggestions?

Funny thing was I took 7th in pork out of 76 teams and after I turned in what i could salvage, I trashed the rest. Good times.

Stu's Q BBQ
Original Post
Maybe you've come up with the new secret? Cool

Alway's check our shelves for temp and the different areas on shelves,just to be sure.

I'm not brave enough to do a first run on any meats at a comp.

You don't say what temps you were cooking,and the top can be a warm spot.

Lot of folks will start large meats slow,and kick them up later.

Seems like a lot of folks start butts between 8PM-10PM to get them off in time.

You may cook hotter than we do to start at 2AM and be ready by 10AM,or so.

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