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GriffinGaDawg
Posts: 332
my first long lo-n-slo tonight with a butt. Gonna plan on putting it on about 11-12 and take it off tomorrow around 5-6. Gonna cook at about 200*. Any other recommendations? And yes, I am also gonna take a gander at the DP instructions for cooking it...
Comments
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GriffinGaDawg,
I doubt it will be done by 06:00 AM. Mine last Saturday took 12 hours @ 250-275 to reach the reccomended internal temp of 200. If correct the bone will pull out easily, dry & clean.
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GriffinGaDawg,[p] yep bring the temp up to around 230-250 Dome temp of 200 will bring the grate temp below your meat target/
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GriffinGaDawg,
i might crank that up to 225, maybe even 250 as its easier to keep the fire going thru the night, i dont see any reason to cook one below 225 in the egg and there isnt much difference cooking it at 250 except that the cook is a little shorter. gives you more foil time after the cook with it resting in a cooler
fukahwee maineyou can lead a fish to water but you can not make him drink it -
GriffinGaDawg,
I would go 240-250 dome. This will get the butt in the safe zone faster. No real need to cook slower. This will give you a 225-235 grate temp. Wrap in foil and place in cooler for a couple hours to rest after you pull from egg.
Have fun,
Darian
Thank you,DarianGalveston Texas -
grip
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grip
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GriffinGaDawg, also check out the Whiz's instructions. I did two 7.5 lb butts last weekend. I had some temp fluctuations between 235* and 270*, but it probably averaged about 250*, and took 14 hrs. I started and 11pm Friday and took them off at 1pm Saturday, after which 3 racks of ribs went on for the rest of the afternoon.
After 3+ hrs in an ice chest the butts fell apart when I tried to pick them up after unwrapping them. So I just rolled them into a foil pan for pulling.
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