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Bluedot
Posts: 82
My first "lo and slow" had a hiccup this morning.
I started the 9.5 pound butt at 1:30 am after stabilizing the dome temp at 250 degrees.
This morning, I found the temp was at 210 degrees so I remembered what I found on earlier forum posts and gave it a good wiggle job. Temp rebounded and has stabilized again at 250 degrees.
In reading the forum posts, I am expecting the cook duration to be in the neighborhood of 18 hours.
Question: At what point should I start to probe the meat for the proper internal meat temp?
Unfortunately, I have not purchased an electronic temperature control yet and will have to probe the meat in the later stage of the cook. I understand that I am not to cook to time but to temp.
The forum has provided a wealth of information.
Thanks!
I started the 9.5 pound butt at 1:30 am after stabilizing the dome temp at 250 degrees.
This morning, I found the temp was at 210 degrees so I remembered what I found on earlier forum posts and gave it a good wiggle job. Temp rebounded and has stabilized again at 250 degrees.
In reading the forum posts, I am expecting the cook duration to be in the neighborhood of 18 hours.
Question: At what point should I start to probe the meat for the proper internal meat temp?
Unfortunately, I have not purchased an electronic temperature control yet and will have to probe the meat in the later stage of the cook. I understand that I am not to cook to time but to temp.
The forum has provided a wealth of information.
Thanks!
Comments
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The butt will develop a nice dark color. The bone on the one end will also start to stick further out as the meat pulls away. You can check the temp starting at that point.
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a ballpark figure would be 16 hours in
a meat probe thermometer is cheaper than $20 and would help youhappy eggin
TB
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