Put a 8.5# butt on the smoker yesterday at 4:00 (on the nose). It’s been 14 hours now and it’s still at 181. Smoking at 225 with internal goal 202-205. I used my electric smoker on this thing because it’s a single butt and easier to clean up. Was trying not to crutch it but at this rate I may have to. Having it for lunch today and want it to rest at least an hour or even 2 (wrapped in towel in cooler). What do any of you guys that smoke meat do in a situ like this?
