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Boston butt help

bigmikejbigmikej Posts: 216
edited 11:24PM in EggHead Forum
Yesterday at 6PM, I placed (2) 6 lb. BB's in a v-rack, over a drip pan w/ some water, all of this was over a plate setter. I got the temp to hold between 210 and 240 for the next 9 hours and then I went to bed. 16 hours into the cook, my internal temp had risen to 162*. As I was not wanting to serve said butts until 6 PM this evening, I took the temp down. It went down a little more than I had hoped (175*) and the internal temp has dropped to 156*. my question is this: Should I spike the dome temp to 275-300 to get past the plateau? Or should I hold steady at 225-230, as I have around 6 hours left before serving. BTW, I have not opened the lid even once![p]Thanks in advance!


  • DavidRDavidR Posts: 178
    bigmikej,[p]Run it up to 300*, and enjoy the hell out of your Q!

  • DavidR,[p]Dome temp is at 255, internal has steadily crawled up to 165. If it stops, I'm going to 300 dome. I can't tell you how much I am looking forward to this Q!

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