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2 butts - cooking to fast
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BoneDaddy's
Posts: 257
So my two 7lb butts are cruzin...but to quickly. Anything wrong with lowering the temp to 200? so they don't get done before I wake up?
Bone Daddy's Competition BBQ & Catering
Comments
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What temp you cooking them at? Any time you close vents that low, your risking the fire going out. I'd hate to see a, "Is it ruined" post in the am.
Mike -
what is too quickly. What temp now, when did you put them on, what temp are you cooking at, when do you want them done?
Just a few things needed to answer your question -
I have them at 225 now and I wanted them done tomorrow morning. Was hoping for 14hrs. Not worried about the fire out as the stoker is keeping things going.Bone Daddy's Competition BBQ & Catering
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what internal temp are they at now and when did you throw them on?
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internal 145, been on about 7 or 8 hrs. need them done around 9am, so about 10 hrsBone Daddy's Competition BBQ & Catering
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They still have a way to go. Butts usually hit a plateau around 160* and hold there while the internal fat renders out. If your grid is at 225 and holding, you should be OK. It may actually take a bit longer to hit 200* internal at that low temp. You may check them once or twice over night, but I think you'll be just fine.
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I am going to use 215 and see what happens. I need them for lunch and want them in the coolr for 2 hours, so hopefully 215 gets me thereBone Daddy's Competition BBQ & Catering
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If you wake up and need to finish quicker, you can always foil the butts and bump the temp up to 250. They wil finish quickly.
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perfect, thanks for the help...
good night all!Bone Daddy's Competition BBQ & Catering -
How do you like the stoker?
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love my stoker, don't have a bad thing to say about it. Rocks has been great, works flawlessly, even in subzero NH weather. Can't live without the wireless cook now :-)Bone Daddy's Competition BBQ & Catering
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They can sit in the plateau for over 5 hours without the internal meat temp changing. I wouldn't reduce the dome temp and would keep at 250.
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I gotta ask -- what's a stoker?
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Stoker: http://www.nakedwhiz.com/productreviews/digiq2/digiq1.htm
You can read all about the BBQ Guru, DigiQ II. It's a control unit with a small blower that allows you to set and helps you maintain the temp in your egg. Comes with a temp probe for both the food and the pit. Once you set a pit temp the blower works to reach and keep that temp. Great for long cooks where you need to get some sleep and want to know things won't get out of whack in your absence.
There are a couple kinds, but this is the one I just got, so I'm far from an expert. -
So I lowered to 215 for about 6 hrs overnight, then wrapped it up around 8am and ran it at 250 for an hour and hit 200 exactly on time...let it rest for anout 1.5 hrs in the cooler and pulled....the tailgaters LOVED it...to bad no leftoversBone Daddy's Competition BBQ & Catering
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