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8 lb. Boston Butt in 6 hours

edited 10:31PM in EggHead Forum
My wife just gave me an 8lb. boston butt and asked me to cook it for supper tonight. I'm following a recipe in the BGE book for marinated Boston Butt cooking at 300. Can it be cooked within 6 hours for tonight and at what meat temperature should it be done, 160, 170 or what? I have a Redi-Chek smoker thermometer by Maverick that I plan to use. It monitors the smoker temp as well as the meat temp. I just took a look at the Naked Whiz site and realized "low and slow" wasn't going to cut it today!Thanks for any advice.

Comments

  • Eggserroneous,
    Don't know about 6 hours at 300. Meat temp should get to 190 - 195 degrees. I have 2 on now - 15lbs total going on 17 hours @ 240 dome temp with about 2 hours to go.
    Good luck - happy 4th.

  • Vegas SlimVegas Slim Posts: 166
    Eggserroneous, i would do the butt overnight tonight and have it for saturdays dinner the wait will be worth it imho as for tonight get some steaks or even ribs have a safe and happy 4th!

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Eggserroneous,
    You can cook it to only 180 or 185, I've heard, if you want to slice it rather than pull it. [p]TNW

    The Naked Whiz
  • Eggserroneous,
    A butt that size needs 4 to 16 hours, in 6 hours you will be at the point where it will start making it tender.
    You can cut into 1 to 2" wide pieces and cook as country style ribs and have a shoot at the 6 hour mark.
    Jim

  • Vegas Slim,
    Thanks for the advice. How much lump should I put in for an overnight and when should I put in the smoke chips, at the beginning or toward the end? Also, do you protect your thermometer wires with aluminum foil?

  • 10441044 Posts: 93
    I hang wires all over my non-egg. They run from lower and upper grates through the lid vent hole. No foil, no problem.
  • smokeypetesmokeypete Posts: 63
    Eggserroneous, i haven't yet cooked a butt in my egg, i'm pretty new at the egg, but we used to cook butts in the weber kettle all the time, indirect heat, for 2 1/2 to 3 hours for a six pounder, it was delicious! we did slice it, it did have some fat left in it, but it was both tender and juicy. i want to do one soon in the egg, but i want to do low and slow.. because i can.

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