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Whats wrong with my butt???

Nothing is really wrong with them, everything is fine, except the cook time.

I have done butts 4 times on the egg and today I am cooking a luncheon for the Manitoba Pork Council scheduled for 1130 am today and 1 butt for a friend.

This is the first cook that HAS to be on time the other were estimated and we will eat when its done.

I put 3 butts on at 730 last night. 8#,9#,10#. I have never had a butt go 2 hours per pound so I planned for 1.5 and if it did need more time I would just bump up the temp to finish it. Well the Maverick didn't wake me up all night and I did happen to just check the temp on the dome last night and it was at the 250 mark at 130 just like I left it when I went to bed at 1030.

I just woke up and all 3 butts are done. Dammit. I knocked all my vents down just to maintain a super low temp to hold them for a couple of hours, hoping the moisture in the EGG will be better than a dry oven.

I read about butts taking 2 hours per pound. Mine have never taken that route. ALL of my cooks have been around the 1 hour mark per pound. I know if I use this as a baseline for my cooks it will bite me in the ass at some point.

Comments

  • FoghornFoghorn Posts: 4,772
    FTC for up to 6 hours is a very good option.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • hondabbqhondabbq Posts: 1,868
    edited August 2013
    I know I am going to have to take that route. I am just going to leave it in the egg to hold as long as I can before going FTC.
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