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Boston Butts

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Jim R.
Jim R. Posts: 103
edited November -1 in EggHead Forum
The last four butts have been done in record time,today was a 10 lb
cooked at 240 dome and was at 200 in thirteen hours.Checked thermometer it was OK.Anyone else seeing this?Thanks
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  • Darnoc
    Darnoc Posts: 2,661
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    Jim R.,
    How did you do the cook?You will win a gold medal for the time factor.
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  • Jim R.
    Jim R. Posts: 103
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    darnoc,Just a standard indirect but what bothers me I have been doing this for Five years or so and this quick cook has just started,remember when the were called "Turbo Butts"Using a large with
    double pans for deflection,still had same results with a placesetter.

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  • Darnoc
    Darnoc Posts: 2,661
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    Jim R.,
    I have done a 4/6 pounder in that time frame,but not a 10 pound hunk of pork.Will give it a try.
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    if the meat was enhanced, then it will cook faster. check your package if it says anything about addatives.
    they started doing this recently :(
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  • EddieMac
    EddieMac Posts: 423
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    There's no science as far as time goes...Any piece of meat that you cook on the BGE....is different....no two alike as far as fat content...connective tissue issues...and the like...Depends on temps and set-ups.....I cook Butts on a routine basis...at 250 - 275 dome...no problems....[p]Done when they're done when they're done.....[p]Ed McLean
    Ft. Pierce, FL

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