hours and it's still only at 185 internal temp.
I had the smoker at 180 until the meat hit 160 internal temp, then wrapped it and put it back in the smoker, bumping the smoker to 205.
I know I'm doing low and slow, but I would have thought 12 hours would have been enough time to get me where I wanted. I think it'll all turn out ok, but I gotta figure out the timing/planning aspect better.
On a GMG Jim Bowie in Gilbert, AZ. Outside temps high 60s.