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First new post, and first butt.

CobraCobra Posts: 110
edited 1:36AM in EggHead Forum
Hi all, i have been watching the forum for several months now since I inherited my dad's large BGE. I have added my 2 cents to 1 or 2 posts since I have been around but never started a new topic. I appreciate the ability to have good reference from everyone here, knowing that it should relate directly to the BGE. In fact I used the forum for reference tonight when pulling an 8.5lb. butt off the egg tonight. It turned out very good, I smothered it in Willinghams seasoning,(highly recommended) and cooked it at 225 for about 10 hours, with a mix of hickory and apple, I pulled it off at 175, because of time constraints, and wrapped it in foil an let it sit for a while before pulling. It pulled relatively easy, but wasn't falling apart by any means. Does cooking to 190ish usually make for more easy pulling?

Thanks again to everybody for the entertainment, and reference material.

Comments

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Welcome aboard and glad you found the "zoo" interesting and informative! :laugh: Is your Dad a old member hear all ready?
  • Cobra - 175 is way too low. The butt is just coming out of the plateau. Need to let is go to 195 to 200 for pulling.
  • BMFDBMFD Posts: 25
    What Frank said X2
  • COBRA, welcome to the forum.

    To answer your specific question, cooking a Boston Butt to 195-200 is the preferred temp for pulling. Glad it turned out good anyway.

    Keep on Eggin!
  • NoVA BillNoVA Bill Posts: 3,005
    Good luck, welcome and post some pix. :)
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