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10.5 Butt how long to smoke at 275?

Ok folks the title says it all what do you guys think?

Comments

  • Chris_WangChris_Wang Posts: 1,253
    I'm in the cook to temp camp. Cook until the butt reaches 195-200° and pull. Could take 10 hours, could take 8, could take 15. Every hunk of meat has a mind of its own.

    Ball Ground, GA

    ATL Sports Homer

     

  • DMWDMW Posts: 9,258
    Temp and tenderness. I us usually guess around 1.5-2 he's per pound. Start checking at 195* IT. Probes should slide in like butta. Probe several places. Can need until 205* IT.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • The question is...will you pan and foil at the stall or not? I'm cooking a 9 lber tomorrow. I'll have it on @ 8:00, pan it @ 160 IT around 1:00...be ready to FTC it around 4:00 for dinner at 6:30. If you choose to not pan it, it'll take much longer. I'll let someone in that camp give you advice. Either way, good luck, have fun, enjoy!
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  • I also cook @ 275 til IT of 195-205
    PROUD MEMBER OF THE WHO DAT NATION!
  • PjoePjoe Posts: 224
    I take mine to 200* internal, remove and double foil. Into a cooler with towels for at least an hour - 2 is better. Hasn't failed me yet.
    LBGE AR SMALL BGE WOO RING
  • Ragtop99Ragtop99 Posts: 1,526
    if you stay at 275* or slightly above, should be about an hour per pound.  This is no foil.  The challenge is that if it runs an extra 5 -8 minutes per pound, you need an extra hour to as much as two hours, so plan ahead.  I've run it up to 310* without foil to push it over when I've been behind, but I like to stay below 290* normally.
    Cooking on an XL and Medium in Bethesda, MD.
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