2 Butts @ 13 Hours

JimboBQ · December 2004

<p />Here they are after 13 hours. I was able to maintain 210 to 220 degrees in the dome all night with only minor adjustments. At 6:00am when I checked, the dome went down to 190 degrees and didn't want to bump up. So, I stirred the lump and voila, the lump caught back up. I took the opportunity to add a couple more hickory chunks. The internal temp of the smaller butt on the top, from midnight to 6:00 am went from 140 up to 145 degrees. So,,,,,,At what internal temp do you eggers suggest I pull them off? Should I go all the way to 170?
Thanks,[p]Jimbo

mad max beyond eggdome · December 2004

JimboBQ,
if you pull them at 170, you will have butts for slicing. ..if you want pulled pork, don't pull them till 190 - 200. . .

MickeyT · December 2004

<p />JimboBQ,[p]Butts are very forgiving. Like Max say's, 190-200 is ideal, but a little under or a little over really doesn't make a difference.[p]Enjoy.[p]Mick

JimboBQ · December 2004

mad max beyond eggdome,
Thanks for the input. You know,,,,,I'm getting plenty nervous waiting for these beauties to get through the plateau phase an onto the final cooking phase![p]Jimbo

JimboBQ · December 2004

MickeyT,[p]Those look real nice. How much did they weigh? How long was your cook?[p]Jimbo[p]

mad max beyond eggdome · December 2004

JimboBQ,
the longer in plateau mode, the more the coligen breaks down. ..and the beauty of the egg is, the meat will still be extremely moist. ..and when you mix in the bark with that moist meat, you will have the best of the best. . .[p]so be patient. . .you will be rewarded for it. ..

Mark Backer · December 2004

JimboBQ,[p]Don't pull 'em until they hit 195-200 internal, then wrap in foil, wrap that in an old towel or two, and put them in a cooler for a couple of hours. [p]Then, take them out and pull. You will not be disappointed...

MickeyT · December 2004

Those were two 8 pounders. The cook was an odd one as they took 24 hrs. to finish.[p]Worth every minute.[p]Mick

2 Butts @ 13 Hours

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