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First Boston Butt
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Hokiejacket
Posts: 157
I'm doing my first Boston Butt today. 6.5 lbs, 225 degrees, Dizzy Dust, and a couple of apple chunks. Here is the starting picture.
Comments
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Nice butt
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Looks good! Enjoy!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
jscarfo said:Nice butt
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hapster said:Looks good! Enjoy!
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You should meet my wife. Couldn't help it.Hokiejacket said:jscarfo said:Nice butt
We're going to like this guy, folks. -
Update on the cooking. It seems we are in our temperature stall. The temp had risen to 193 but for the last two hours it has now dropped to 175. Egg holding steady at 225. We are now into hour 7 of the cook.
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Nice work. Your going to love the final result. I am starting 2 -8# around 10pm to cook overnight. One of them is for a friend because he is eggless.
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You should meet my wife. Couldn't help it.Hokiejacket said:jscarfo said:Nice butt
Pics or it didn't happen. ..Green egg, dead animal and alcohol. The "Boro".. TN -
I'm in hour 9 now and the temp has dropped to 164 from a high of 193. I expected a stall but not this long. By the way, I have confirmed the temp via my Thermapen.
Any suggestions or keep at it. Dome temp holding steady at 225.
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Hmmm...never seen a drop of nearly 30 during the stall. Maybe something like 168 to 164. I would venture a guess that a 6.5# butt at 225 would take close to 12 hours or so.Romain Nowakowski Ashburn, VA
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Thanks for the advise. The temp is starting to come up and is now at 170. 1.5 hours to go for a 12 hour cook.Romain said:Hmmm...never seen a drop of nearly 30 during the stall. Maybe something like 168 to 164. I would venture a guess that a 6.5# butt at 225 would take close to 12 hours or so.
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If 225* is your dome temp, it's too low, bump it up if you want it to finish.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks. I will do that. You have a recommendation?DMW said:If 225* is your dome temp, it's too low, bump it up if you want it to finish.
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At this point I would say take it to 300*. Pork butt is very forgiving, race to the finish.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Thanks for your help.DMW said:At this point I would say take it to 300*. Pork butt is very forgiving, race to the finish.
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Looks great! Got a 6lb going on in a few hours.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
The sammiches! We wanna see the sammiches! The bark looks great#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Here is the finished shredded product. Thanks to all for the encouragement.
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Looks good , your are going to love your egg. Just a suggestion, get a remote thermometer so you don't have to open the egg. "If your lookin you are not cookin". Every time time you open your egg to check temp of meat you are losing temp in your egg slowing down your cook.
Ova B.
Fulton MO -
calracefan said:Looks good , your are going to love your egg. Just a suggestion, get a remote thermometer so you don't have to open the egg. "If your lookin you are not cookin". Every time time you open your egg to check temp of meat you are losing temp in your egg slowing down your cook.
I should have made myself clearer. I did have a remote temp probe so I only opened the egg twice. Once at the beginning of the stall and when the cook was finished.
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