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Butt question - Help needed
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Philicious
Posts: 346
I am doing a butt. Got it to 165 then wrapped it to 195. Uncovered, basted, and put back on uncovered. Temp has now dropped to 171. Is this right?
Born and raised in NOLA. Now live in East TN.
Comments
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Sounds like you may have gotten a reading at the bone?
You wrapped it and kept it on right?
Probably user error.
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
^ sounds like one or more of your readings wasn't quite spot on. Probe in a few different places.Steve
Outside of Appleton, WI - MBGE, LBGE -
Yes that is common. I see it when I wrap beef and then unwrap to reduce liquids for different cooks. I think it is because you have let all the juices release from the meat therefore some of heat is gone too. Double check your temp in several spots to be sure. You will want the probe to have the resistance of warm buttah when u pull it off the egg.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Philicious said:I am doing a butt. Got it to 165 then wrapped it to 195. Uncovered, basted, and put back on uncovered. Temp has now dropped to 171. Is this right?Pull the butt when the probe can be inserted with no resistance. Check several places. Or the bone can be pulled out easily. As for temp, 195° is just a guide. Tenderness is the deciding factor.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Just leave it wrapped next time. Shred and pour some of liquid gold over it.Green egg, dead animal and alcohol. The "Boro".. TN
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I think you hit a fat pocket or bone. How long was the foil from 165-195?
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Miked - I don't remember how long it was. The whole cook for a 7# at 250 was 10 hours. Came out great but this is a forgiving piece of meat. I am trying to figure out a best method for an ameatur competition and was trying a foil wrap.Born and raised in NOLA. Now live in East TN.
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