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I think it is because it has spent most of its time at 225. I think next time i will shoot for something like 240 or so. Butts will be butts. This was about 9 pounder bone in.

The color is just so darn similar to your smoke ring. Is it possible there were fat pockets that cooked out and left smoke spots? Let us know what you find out. I would like to know.

First it stalled at 161, then at 164, then at 171 now at 177 for 45 minutes. I will get this pig shoulder to submit to the WSM, oh yes I will. She has been humming along for almost 13.5 hours without touching the coals and is currently sitting at 226. The WSM will beat this butt!

For the real question, How does it taste? If it is good then go for it. I would think it is just a bruise or something in the meat.

I use a device that looks like a beer bong to fill through the top (funnel with a rubber hose attached). Last night around 330 am I got a temp spike of 265 when the water dried up and the alarm went off. A handfull of ice and some cold water and back down to 230. I dont have sun here, I...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by MattJ: Oh well.....smoking three butts of my own.....they are holding at 172 and I'm just waiting to get far enough into the day to break open the brews......hopefully the butts get with it and heat up...

I use a rub but I dont flip, turn, or move my meat from start to finish. I lift the lid twice, once to put meat on and once to take off. Everyone has their own methods, there is no wrong way. Do what you like.