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HELP

Jerome PooleJerome Poole Posts: 44
edited 5:39AM in EggHead Forum
For 16 hrs cooked at around 225 dome internal temp got to 178 I am cooking 3 7-8 lbs butts took a nap temp dropped to 150 dome 158 internal opened got temp back to 250 with internal 195 this has been about 16 hrs cooking time is the temp enough have I cooked it long enough?
THANKS JEROME

Comments

  • Jerome,[p]You are in fine shape and you can pull them now but it is unusaul to have all of them the same temp. 195 internal is great but be sure to check each butt and don't pull any of the off sooner unless you want to slice them. [p]Dave

  • Jerome,[p]You are pretty close to pulling the butts off the smoker. My target is 195-200 internal and it looks like your total cooking time is spot on to my target of 2 hours per pound.[p]Personally, I like to wrap mine and let them rest for a while before I pull the pork apart. I use a restaurant-grade plastic wrap (others use aluminum foil) to wrap the butt. Then wrap it in a towel and place it in a warm ice chest for a little while. This lets the butt stew in it's own juices for a little while longer.[p]Let it sit for an hour or so then pull away![p]Wish I could be there to help sample![p]Happy 4th!![p]:)
  • Toy ManToy Man Posts: 416
    I surround the wrappped meat with crumpled newspapers when I put it in the ice chest.[p]Toy Man
  • Jerome,
    Jerome, I still say the dome temp cooking butts should stay around 250 from the beginning to the end, not to go below 235 nad not above 275. [p]Jerry

  • BigALBigAL Posts: 29
    Jerome,
    I tried a buffalo brisket Saturday...was about 5 lbs...no quesion on the fat up or down thing because buffalo doesn't have any...or so's you can notice. I gave it a rub down and put 'er on at 1130am figurin on eating about 5...well I cooked and cooked at 200 to 220 and finally took it off at 615pm and it still wasn't done...so back on till 930 (we ordered checked for the dinner)....I may have tried my last buffalo brisket...We ate some and it tasted fine but is is still tough...may slice some some up for new soles on my shoes....Good luck

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