Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The 2 Boston butts have been on the smoker at right around 220-225 for 2 hours and the internal temp is 120, is that normal? Internal temp seems low for 2 hours, but I am still relatively new to this.
The 2 Boston butts have been on the smoker at right around 220-225 for 2 hours and the internal temp is 120, is that normal? Internal temp seems low for 2 hours, but I am still relatively new to this.
Well, I'm not there with you to know how big those butts are but if they are large yes this is normal especially if you went straight from fridge to fire. Also It would be good to know what type of smoker you have and if you have good reliable thermometers for the meat and smoking chamber. I use mavericks in mine and they are spot on all the time. If you are using an electric or gas smoker that has built in probes you might want to check and see how close they are to real time temperature. Boiling water and or ice water test would be helpful. Your smoker could be running cooler than you think or the meat or both.