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edited November -1
so if I'm doing an 8.5 lb butt whats the temp I need to get to in the first 4 hours?
I like to "slow cok" at around 235F myself. At 8+ Lbs, I would Seear the mess out of the butt at 550F , turning each 3 mins and then I would remove the meat, put in saucepan and let the egg go down to the mid 200's and reinsert back on the grill.[p]When you stable at the mid 200 to 250F...then about 3 1/2 to 4 hours should do it.[p]Poke holes at the end and look for very clear juice. it should be done!!
I have always heard that every butt has its own way of getting to temp. I cook my butts between 225 and 250, and if the cooker is working at those temps, the only butt temp I look for is the final one, for me 195. What happens between the fridge and 195, I guess I have never worried about that.
Lionel,[p]i cook indirect over a drip pan with some hickory mixed in the lump. i get a grate temp stable between 220 and 250. then i put on the butt and let it go until i get an internal meat temp of 200. i don't worry about anything except keeping my grate temp in that range. my last 5.25 lb butt took 13 hours and was awsome.
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