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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Oh, my poor butt!

SmokeySmokey Posts: 2,468
edited 7:04AM in EggHead Forum
I cooked/smoked a 4 lb. boneless butt last night. I got a little busy on a conference call this morning and when I went to check on it, the internal temp was at 210 degrees. It smells GREAT and looks perfect (nice bark). Will the higher temp give a dryer result?[p]Smokey


  • Nature BoyNature Boy Posts: 8,337
    When I did 3 butts for a party some time ago, the one that I did not have a polder in went to somewhere near 210 by the time the other two hit 195. It turned out fine....but it was a bone-in butt.[p]If your boneless version has enough fat, you should be okay. My guess is you won't be throwing any away![p]Enjoy the sammiches. See you in a bit over a week!
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