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I need some advice on using my Smokey Mountain Weber. I broke it in with a pork butt on the bottom grill and a precooked ham on the top. I had a remote temp monitor with 3 probes and achieved 140 internal temp on the twice smoked ham and pull off after 2 1/2 hours. I continued to cook the pork butt with a smoker temp between 225 - 240 most of the day. The internal temp reach 148 after 5 hours, but stalled at 151 after 7 hours.
I took the walk of shame and put in in my oven to finish cooking trying to get an internal temp of 195. Do I need to cook at a higher temp next time. Any Smokey Mountain experts wish to provide me some insight.
Thanks\
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