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6.65LB Boston Butt

2

Comments

  • michigan_jasonmichigan_jason Posts: 1,313

    That makes sense, it does seem like a cool feature, but I will test it out just with something simple first.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • If it's not the stall, you are close


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313
    How could this be possible, 6.65lbs and not even 4 hours at temp?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Also, do you guys use ramp mode on the digiq dx2? Supposedly when the meat gets 30 degrees from done, it will slowly lower the temp of the grill to slightly above the internal meat set point so it will not overcook. Should I enable this? Or is it pretty safe to say that this thing will take every bit of the afternoon to finish? Again it has been on since 7:30, and it was about 8 When the grill got up to temp. I am going to leave the house for a few hours and dont want to worry. Also is 195 a good temp to pull it off the grill and let it rest in FTC?
    You have 4-5 hours before you need to worry about checking on it

    i pull mine closer to 200 but if the probe slides in and out like butter, it's done. Start checking around 190 and pull it when it's butter soft


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313
    Ohh, ok cen-tex I read it wrong. I thought you meant if it wasnt the stall, im close to being done! lol, you meant im close to the stall. Got it. Ok I am going to meet a buddy for lunch at our favorite watering hole, and should be home around 2ish. I imagine the butt will be just fine and will not overcook on me...



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Ohh, ok cen-tex I read it wrong. I thought you meant if it wasnt the stall, im close to being done! lol, you meant im close to the stall. Got it. Ok I am going to meet a buddy for lunch at our favorite watering hole, and should be home around 2ish. I imagine the butt will be just fine and will not overcook on me...
    You got it.

    You have plenty of time and the watering hole just assures that everything will go smoothly. If you'll be home by 2, you'll have a few hours cushion. Go have fun with your buddy




    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313
    Internal is at 158 right now.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Internal is at 158 right now.
    It will stall. What's your grill/dome temp?




    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313
    Dome 300....at the grate 265



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • XLBalcoXLBalco Posts: 604

    i did an 8lb butt last weekend and was prepared for a 12-14hr cook...

    it took about 11 hrs and pulled at 200 of the egg

    dome was pinged at 250 and the grate was 225.  the stall happened at 185ish

  • Dome 300....at the grate 265
    You are fine. It will stall for a a few hours and then climb out for a few


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313

    I am home, (have been since 2pm EST) Here is what it looked like then. With an internal temp of 182.

    image



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,313
    Is it a good idea to turn this thing over at all or leave it the way it is?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • tazcrashtazcrash Posts: 1,851
    close that lid! 
    Just let it sit. No need to flip, turn, or rotate it. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • michigan_jasonmichigan_jason Posts: 1,313
    ok, i have only opened the lid to take a few pics and get the smoke going again.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • If you are lookin' you ain't cookin'


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,313
    i know I know, I am going to run to the grocery store to get my veggies for pico de gallo..... no more lookin :)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,313
    I get to try my new $9.99 bear paws later too...should be a lot easier than it was last time.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • tazcrashtazcrash Posts: 1,851
    When its done..., you could have cub paws. ;)

    OK time for me to try out my happy hour draft beer paws.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • lousubcaplousubcap Posts: 12,062
    If the bear claws fail-two forks are a great audible.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • michigan_jasonmichigan_jason Posts: 1,313
    edited June 2012
    internal is at 196 right now... wait till 200? then let it rest or what?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,313
    If the bear claws fail-two forks are a great audible.
    ive used the forks, but for $10 these seem cool...plus you can pick things off the grill easy too... well see



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • XLBalcoXLBalco Posts: 604
    why are you foiling? eating later?
  • michigan_jasonmichigan_jason Posts: 1,313
    i was just asking... it is at 197 now and people will be here in 30mins to eat. thermapen shows from 192 to 197 depending on where i test. I dont plan to foil.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • tazcrashtazcrash Posts: 1,851
    Use a skewer or temp probe. It should just slide in like you were dipping it in oil.
    any resistance anywhere and its not done.
    FTC just to hold till serving.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • XLBalcoXLBalco Posts: 604
    i wouldnt... i would let it go til 200... i am sure you wont have to pull it that instant and whatever time it rests inbetween that- that is fine
  • Little StevenLittle Steven Posts: 28,732
    I would suggest cocktails

    Steve 

    Caledon, ON

     

  • michigan_jasonmichigan_jason Posts: 1,313
    i have a bbq guru digiq in there that is dead center and says 197 now.....thermapen confirms this and its a little lower in a few areas.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    It's done...pull it.
  • Little StevenLittle Steven Posts: 28,732

    Quinn,

    You have something against cocktails?

     

    Steve 

    Caledon, ON

     

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