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Just started first Butt!
One hour into my first pork butt #7lbs
Will update; trying to keep dome temp 275
Comments
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Looks like your off to a good start! What rub did you use?I know its hard (at least it is for me or my friends I'm cooking for), but try not to open the dome for a few hours.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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I used Big Ds.....wanted to keep basic for my first time.
Def will keep it closed for as long as I can resist.
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Prepare for an extraordinary sense of accomplishment. Way to go...I still get a little giddy when I wake up and walk outside to smell that unmistakable happiness. It's a great day!
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I just love pulled pork and yours looks great so far! I do mine at 250 dome and start checking the probe at 190 internal. Haven't done a "turbo" yet but will soon due to all the great posts and feedback posted recently.
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Took one last peak for a while at hour 6... looks really good but I don't have much to compare to. Do I really need a few more hours? When does overcooking occur? I know I know I need temp I just don't trust my readings and need to invest in a good thermometer.
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My second one has been on for almost 20 hours. Time is a hard thing to judge. I pull it at around 198 internal temp. Looking great!
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Without a good temperature probe your next best method to tell IF(?) it is rready to pull is the bone! When you can wiggle and pull the bone out -- you are there !!! Good luck -- outside looks don't tell you much !
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Ok so temp is 190; been on for exactly 8hrs
What next? Do I leave on ? Wrap in foil for couple hers till dinner. Thx in advance
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Does your thermometer slide in and out of it like butter? If not, you may need to leave it on a while longer. Sometimes this doesn't happen until you hit 205 or so. But that shouldn't take much longer now that you are out of the stall.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thanks! I wouldn't say like butter....... will leave on
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legend502 said:Thanks! I wouldn't say like butter....... will leave onLooks greatKeepin' It Weird in The ATX FBTX
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