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Should I wrap my Butt?
dstearn
Posts: 1,702
I am cooking a 8-9 LB Butt for our pot luck group this Saturday. Serving time will be around 8:00 PM as we usually have appertizers and drink first.
I could get up early and low and slow at 250 dome or start later and wrap at 16 internal to speed up the cook.
Any advice here is appreciated.
I could get up early and low and slow at 250 dome or start later and wrap at 16 internal to speed up the cook.
Any advice here is appreciated.
Comments
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I would get up early and cook low and slow for about three hours then put it in a pan with some apple juice cover it and cook until it is about 195-205 and is tender and the bone pulls out easy. I always inject mine the night before and put a good rub on them.
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Turbo it. 325 to 350 for 7 to 8 hrs until desired temp. I only turbo butts.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
I wrap mine about 3/3.5 hrs of smoking at a dom temp of275/300. My thought on that is this it's probably got all smoke in that's it going to get and by wrapping it remain moist.I also put about a 1/4 in of apple juice in the pan .when sharp knife falls threw the meat it is done.
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I'm with the modified turbo camp on this one. You have enough time to start at around 250-270*F on the dome for around 3-4 hrs then dial it up to the 325 range to finish it off. It should take around 8-9 hrs to finish. You can always wrap if going too slowly in mid afternoon or slow it down. One thing with the higher temp cooks-if you have a lot of sugar in your rub it can burn if you dial it too hot. FYI-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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If you cook hot watch the sugar content as noted above. I prefer to finish early, then wrap - it only gets better while it sits in foil, towels and the cooler.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Only wrap of you have too.. Bark will not be as goodCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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No.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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