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Butt time

500500 Posts: 2,509
edited 1:03AM in EggHead Forum
OK it's 5pm. I'm in the plateau now with two 8 pounders. It's at 225 dome and 162 degrees in each. About how might I expect this to take before I can take them off to rest in the cooler? Guests come at 6pm and will get restless around 7pm. Do you think I can pull them off at 6:30 or will I not be there yet?
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."


  • BullyQueBullyQue Posts: 48
    225 is too low on the dome. You may be looking at 200-210 at the grid. Crank it up to 300 on the dome if you are going to try and get it done in a couple of hours.
  • outrageousoutrageous Posts: 750
    crank it up and put in foil and put back on...

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • ManfredManfred Posts: 186
    yes I agree with both BullyQue and outrageous crank that temp
  • As outrageous mentioned, foil it. The butts have already absorbed all of the smoke flavor that they are going to anyways, so foil them and crank that egg up. HURRY!! lol
  • 500500 Posts: 2,509
    I wanted to come back and say thanks for the help. Foiling slipped my mind. I thought I would loose the bark cause of the foil but did not. I took them off at 7pm. They ran 12 hours. Parts of them were hard to pull but I had no complaints. My friend and neighbor who has owned two restaurants said they were outstanding. Everyone loved the crunch of the bark. I rubbed them with a combination of DP Dizzy Dust and my own rub recipe. So success. For sauce I used bottled Q Barbeque sauce (Tuffy Stone's restaurant here) and "Lexington Dip", a Piedmont style western Carolina vinegar sauce that I got from the Amazing Ribs website. Really liked that sauce. And sorry for no pics but the vultures were standing around me as I was pulling it, so no time.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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