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Boston Butt- problem???

Got large BGE three weeks ago and decided I would jump right in feet first and try to do pulled pork. Well, I put two butts on last night and babysat them all night. kept dome at 200 and butts plateaud around 150-160 for several hours. Could never get polder to register above 186 even though I had dome at 260. Butts cooked for 23 hours. I finally took them off and they pulled fine. Any suggestions for me. Could it be my polder? still had fire in the box. I appreciate the forum and read it every day and have learned alot for you all. thanks

Comments

  • Nature BoyNature Boy Posts: 8,407
    Virginia,
    Your cooking level temp is usually lower than your dome temp, so I think you did not have enough heat to get the job done in a reasonable time. Next time, see how you like gong at 250 dome, and don't hesitate to crank it to 275 or more after you reach 170 internal. 8 pounders usually take 14 or 15 hours at these temps.[p]Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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