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Dome temp

Tomcat225Tomcat225 Posts: 41
edited December 2011 in EggHead Forum
Well,  I cooked 35 lbs of boston butts on my XL BGE last night. Five big ones. They turned out good..Used Steve Rachleins basic rub recipe, cooked at about 200-225 degrees for 4 hours uncovered until 160 degree internal, then covered in foil for an additional 3 hours to 200+ internal temp.  Was shooting for 195 but slept in!!  200 degrees internal makes the meat a little "mushy".   Need some advice because I dont think my dome temp gauge is working right.  I keep hearing about these 12-14 hour cooks at 200-225 dome temp.  My boston butts are always finished within 6-7 hours leading me to believe that Im cooking hotter than 200...Any thoughts??  

Comments

  • GatoGato Posts: 766
    Calibrate it by placing it in a pot of boiling water. Should read 212° (sea level) . If it is off loosen the nut on the back and adjust.
    Geaux Tigers!!!
  • With that much meat in the cooker the thermometer being too close to the meat can cause a lower reading as well.  Check with a thermapen through the top next time if you have doubts.

     

    -SMITTY     

    from SANTA CLARA, CA

  • GatoGato Posts: 766
    I just used my new maverick et 732 dual probe thermometer this weekend. It is nice to be able to monitor your temp at the grate level where the food is. Loved it.
    Geaux Tigers!!!
  • Im definitely in the market for a good dual probe thermo...Will take a look at the ET732...Thanks
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