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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Butt brothers timing question...
I have two butts I need to make for tomorrow night at 5PM (I know, they are done when they are done). One is about 7 lbs and the other is 8. Both boneless. I normally go low and slow which would require me to start about 12 or 1:00 AM. If I start at 6 AM at 250 and go low until they hit the stall then bump to 350 what time "Should" they be ready for FTC? Would like to have them in the cooler by 4PM. I am shying away from Turbo although it may be my only viable option here.
Any guesses on this how long they take to hit the stall if low and slow from 6 AM?
I really don't want to start later then 11 PM nor earlier than 6 AM. If I do them from 11 PM I am afraid they will be in the cooler by noon and then sitting for 5 hours. Won't that be too long?
Thanks for all the help and suggestions.
Long Island, NY