Does the starting temp of the meat affect the plateau? I mean, if I throw a butt on the smoker right out of the fridge will it have a longer plateau than say a butt that's been sitting at room temp for a few hours (obviously it will take longer to cook...)?
I'm sure this is a silly question based upon everything I've read (the plateau is different from piece to piece), but was just curious to any opinions. Thanks.
J-
I'm sure this is a silly question based upon everything I've read (the plateau is different from piece to piece), but was just curious to any opinions. Thanks.
J-