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Cooking my first Boston Butt alnight

edited 3:12AM in EggHead Forum
Took Vegas Slim's advice and am cooking an 8 pounder low and slow. Started at 11:00pm last night and still going. Followed the Naked Whiz instructions on his first B.B. and all seems to be going well with a view exceptions. My Redi-chek thermometer woke me at 5:30am indicating low heat in the cooker, 175*. Adjusted back to 220* and went back to bed(adjusted slide vent approx. 1/16 inch opening with daisy wheel open). Woke this morning with meat at 158* and smoker at 200*. Have noticed that there is a 25* difference between the smokers dome temp. gauge and the remote thermometer's temp. gauge located on the grid. The dome's temp is always higher. Is this normal? Anyway, I think I better bump the smokers temp up to at least 250* to get the meat off its 158* plateau and headed toward 200*. Any advice would be welcome.


  • Eggserroneous,
    I agree. I'd go at least 160 for a couple of hours and recheck. Adjust up or down as needed. Internal temp 195 to 205. I recommend shooting for a time to pull at 2 hours before you want to eat. 2 1/2 is better. Let rest an hour to 90 min. and then pull. You'll never go to a q'joint again!

  • Still Smokin',
    Thanks for the advice. The aroma coming from that egg is making me most hungry. Got an 1/8in. air opening with a 260* grid temp./ 275* dome temp. The meat temp is starting to climb again and is at 160* presently.

  • Vegas SlimVegas Slim Posts: 166
    Eggserroneous, let it takes it time you wont be sorry! wrap in a towel then place in a ice chest for 90-120 mins then ENJOY!

  • Vegas Slim,
    I'm smokin' ribs, but y'all are making me hungry. Shoulder sounds real good! Introducing some relatives to the egg tonight. I give them 6 weeks and they'll have an egg. Doing the ribs at 3.5-2-1 with a 240 dome. Time to foil. Better grab another cold one on the way. Hope everyones dinner turns out perfect. SS

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