Wheelz you were right on the money it took 13.5 hours for that 6 pounder to reach 190* with the 009 set at 225*. The meat counter didn't have a boston butt so I used a shoulder.
It was juicy and fell of the bone. I used 4oz of hickory a little too smokey next time I will use less wood.
The only problem I had was passing the meat probe through the vent hole. I had to take the vent apart because to get the probe into the meat because the probe is bent on a 90* angle and it would not fit.
Is there any probes on the market with no bends
Original Post
Good job!
