I did one yesterday on my Big Green Egg. I started it at 7:45am and the smoker was supposed to be at 225. It quickly went to 325 and my electronic regulator wasn't blowing any air. At 10:00 I found that I had an air leak and sealed it up. The temp came down to 225 and held perfect the rest of the day. It stalled at about 165 degrees for 4-5 hours. At 5:30 I turned the temp up to 240 and I took it off the grill at 7:15 and an internal temp of 205. The bone fell out and we shredded it with a mixer.
It isn't recommended to use a temp less that 225 as it doesn't cook fast enough and can grow bacteria.
Edited by golfnut 6/23/2025 14:03
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Pork Butt
