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Since 7:00 am...

JakeJake Posts: 92
edited 8:10AM in EggHead Forum
..this morning I've had a bboneless Boston Butt on. Dome has been 230-240 dome. Polder says 161 internal. I've got two butts that weigh 3 LBS each. Its been 9 hours. I thought 2-2 and a half hours a pound. Still good? Crank it? What to expect?[p]Jake


  • BBQ-BoBBBQ-BoB Posts: 124
    What kind of resistance do you get when you stick the probe in and out? Should have little to none. Are you sure your Polder is accurate?[p]Two 3 pound pieces of meat should be done by now. At temps around 225-250 I usually ballpark times of 1 1/2 - 2 hours per pound.[p]Not sure if you did or didn't but lifting lids or opening doors too much extends cooking times due to heat loss and recovery times.[p]I'd check things with a different thermo along with checking the resistance in the meat first.[p]If it isn't done bump up the temp some.

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