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Question on My Butts ideal temp and

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Bushgator
Bushgator Posts: 112
in EggHead Forum
Hi folks, I have 2- 7 lbers slathered up with mustard and spices on the large smoking away,along with a pan full of beer indirect   But I forgot what ideal temp is for the duration and what should be my target temp 170? , last time I did this with 2 of them it took 18 hrs,  I have the lump all nice and loaded in up to the rim . Thanks for helping me remember. This time I will store it to my phone 
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  • Hotch
    Hotch Posts: 3,564
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    If for pulled pork I go to 195 and start checking for tenderness. Usually cook at 235-250 at grid. Takes 14-16 hours.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Start checking @ 195. It could go to 205 ish before it's happy. When it probes like buttah, you're done(assuming you plan for pulled pork)
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  • Bushgator
    Bushgator Posts: 112
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    195 it is   Thanks folks 


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  • DMW
    DMW Posts: 13,832
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    Bushgator said:

    195 it is   Thanks folks 


    195* is when you start checking. Finish temps are in the 195*-205* range in my experience. When you can stick them with a probe and have it slide like you were probing warm butter, then it is done.
    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
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  • lousubcap
    lousubcap Posts: 32,385
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    Also if they are bone-in then when  the bone pulls clean you are there.  About the best indicator I have found for butts.  YMMV-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    If you are cooking on a green egg, you might want to consider eliminating the liquid pan...
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    DoubleEgger said:
    If you are cooking on a green egg, you might want to consider eliminating the liquid pan...
    Sounds like you already started, if so watch for a temp spike when that liquids all gone. 
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  • Bushgator
    Bushgator Posts: 112
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    sounds good  so far its holding at 250   its been in since 6:15 tonight  I have 3 quarts of beer in the pan  should last until morning .  they have the bone in so I already know im in it for the long hall
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  • Bushgator
    Bushgator Posts: 112
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    They..... when finished will be wrapped with about 5 layers of aluminum foil , a large plastic bag, then wrapped in about 3-4 towels then in a cooler  for a 15 hour long trip to Charleston Illinois
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