Pork Butt Underway

[David6340]

I'm about 6 hours into smoking my 2 Pork Butts. 223 smoker temp, 153 meat temp.I opened the door for the first time after 6 hours to add water which I found to be empty. I initially started with 12 Hickory bisquettes about 4 hours worth. For the last 2 hours, I've not been using any wood. I just added some more hickory. By in large, how much would should I use over the course of what appears to be a ten hour smoke?

[Fuzzybear]

I'd hang with about 6 hours of smoke total - 4 should still leave you with a nice taste, 6 would be stronger...

"A mans got to know his limitations"
Glendora, CA - USA!

[David6340]

I've got my Maverick Clipped to but not touching the top rack. There has been a consistent 22 degree diference between the door and the Maverick with the Maverick showing the higher temp. I have a butt on the top and second rack. Does this difference sound normal?

[Fuzzybear]

Yeah, sometimes those door thermo's just don't do the job..better off with the Maverick for the temp...mines off by about 3 - 5 degrees compared to the Maverick...

"A mans got to know his limitations"
Glendora, CA - USA!

[BigRed]

<i>Originally posted by Fuzzybear</i>
<br />Yeah, sometimes those door thermo's just don't do the job..better off with the Maverick for the temp...mines off by about 3 - 5 degrees compared to the Maverick...

"A mans got to know his limitations"
Glendora, CA - USA!
FuzzBear!
 Just got the dual probe Maverick and put one in the meat and the other probe hanging in the BS. Temp. does vary. Did 2 chicken halfs on Sunday at 215 degrees but after 5 hours never could get the temp. in the breast above 158 degrees.Took it out and had to finish in the oven. Dark meat was perfect but white meat a little dry.  IDEAS?

BigRED

BigRED