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Boston Butt question....

Cooking two butts at 250 dome temp do I still plan on 2hrs per lb or do I factor in longer? ..and any suggestions on what to inject it with? Was thinking just simple vinegar based BBQ sauce......thanks
Charlotte, nc
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Comments

  • Carolina QCarolina Q Posts: 8,384
    1.5-2 hrs per pound. Weight of ONE butt. The other one's just along for the ride. Can't help with injections. Never did it.
    Michael 
    Central Connecticut 

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  • six_eggsix_egg Posts: 605

    +1   1.5-2 hrs per pound. Weight of ONE butt. The other one's just along for the ride.

    I have injected once before but I never really saw the benefit myself. After the one and only injection I never did it again. IMO I see no need to inject a butt. On another note I love the turbo method. I do not cook mine any other way. 

    XLBGE, LBGE 

    Texarkana, TX

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  • JRWhiteeJRWhitee Posts: 2,628
    edited July 2013
    I put two 7.5 boneless Butts on this morning at 6:15 est, temp has been holding at 260 now at 1:15 the Butt temp just hit IT 170 I figure 3 more hours should get me to 200. I have never injected a Butt either.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • NC-CDNNC-CDN Posts: 703
    I do them at the same temp and time. They'll be done when done. Pretty much the same time as 1. I don't inject either so no help there.
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  • lousubcaplousubcap Posts: 6,495
    I don't inject but do a search as there was a recent thread on that topic.  WRT the two butt cook-as you get close to "finished", monitor both as they can finish an hour or more apart.  Best finish indicator I use with butts is when the bone is ready to pull clean.  Use the foil, towel, cooler (FTC) to hold if finished early.  Enjoy the journey!
    Louisville
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  • nolaeggheadnolaegghead Posts: 14,268
    I injected a once, but there's really no need if you're pulling it.  The meat is pulled apart and you can add anything you want to it at that point.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • EggRacerEggRacer Posts: 400
    edited July 2013
    I cook to internal temperature (198 to 200). Time varies by size of butt and temp at the grid. For me it's usually 16 hours on a 5 to 6 pounder. Never injected one and don't plan to. They come out great with smoke and a rub.
    XLBGE & LBGE
    North Richland Hills, TX
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