Watching a Buzhenina Climb
A 3.32 lb pork shoulder, a probe, a kamado, and the very human urge to open the lid too often.
The setup
The roast was a 3.32 lb boneless Boston butt, marinated overnight with garlic, mustard and spices, then cooked indirectly on the kamado.
One hour in: 90.7°F
About an hour into the cook, the probe still showed only 90.7°F in the center. The useful decision at that point was to leave it alone: do not flip it, and do not keep opening the kamado.
The temperature kept moving
The cook became a temperature diary more than a clock-driven recipe. The crust darkened, the center slowly caught up, and the meat eventually ran hotter than the original target.
The 175°F moment
The final note from the cook was that we had overshot to roughly 175°F. That makes this a better story than a studio-perfect recipe: it records what actually happened, including the part we would manage differently next time.
What we learned
For kamado roasts, the probe matters more than the clock — and once the internal temperature starts accelerating near the finish, the window to pull the meat can be surprisingly short.
From this cook
