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Butt question
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SPRIGS
Posts: 482
Wanted to do butts today. Store didn't have any boston butts with bone so I bought 3 probably 4 lb boneless Boston butts. Internal temp is at 198 and they are no where close to being done. I have made these before with no problem but I am getting a little worried here. How high internally have you had to take butts before tender?
Thanks.
XL BGE
Comments
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I haven't done boneless but I have run a bone-in up to 215 before it was ready. You want your probe to slide in and out like buttah before you pull it.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I've had to go as high as 208 on a boneless butt.
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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Did they happen to be "Enhanced"? If so they are loaded or injected with a solution which I believe makes them to wet. The ones I have had did not cook correctly and seemed a bit mushy.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Not enhanced. Thanks guys. They are getting there. Was just a little worried.XL BGE
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Turned out pretty good. Vomit much bark but I foiled the last 2 hours so was expecting that. Made up some purple coleslaw to go with it. Has some kick as I added a few jalapeños.XL BGE
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