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Boston Butt cooking times and temp???
1st Boston Butt I will cook will be in the morning... What temp and time should I look at??? It is a small CHEEK at 4.84lb...
Check out link this should help you out a long way. Aim for DOME temp of 250....[p]Click on link from our friends at Dizzy pig for further details. [p]Let me know if you need more help![p]Pharmeggist
I'd shoot for 250 degrees dome temp. It should take about 8 hours, give or take. If it gets done too soon, wrap in foil and put it in a dry ice chest, and cover with towels. You can hold it there for 3-4 hours with no problem..........
JR,[p]I did my first one last night and what a breeze it was. 8 lbs. I cooked it at a dome temp. between 220-250, stuck a thermometer in it and waited until it hit 200 degrees. Took about 15 hours, so yours wont take as long. Wrapped it in foil for an hour then shredded it. Butts are very forgiving. Had pork sandwich for lunch, carnitas for dinner and plenty of leftovers for chile verde. Good luck with it.
Great idea to head to that Dizzy Pig link and bone-up on smoking Boston Butts...You'll have plenty of time on your hands after you start your cook to do your homework....Dome temp 250 - 275 is OK....The magic of the BGE allows you to cook indirect at slightly higher temps than open fire smoking and Butts are awfully, awfully hard to mess up......[p]Do your homework and enjoy the results......[p]Ed McLean...eddiemac
Ft. Pierce, FL
eddiemac,[p]I starting my first one tonight also to be ready tomorrow. Does everyone use the plate setter with the legs up or open flame. Also where does the drip pan go - on the rack directly under the butt or on the plate setter?[p]Thanks in advance[p]Jason
Platesetter legs up... aluminum pan sitting on plate setter. Grate sits on top of legs. Butt sets fat cap down on grate! Dome 250 let butt cook to internal 190 pull and wrap in foil and let rest for about an hour. Good luck!
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