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Pork Butt 911

CalderCalder Posts: 17
edited 10:51AM in EggHead Forum
I put the pork butts on the egg at 9 am this morning. They each weigh about 5lbs.
I need to serve food around 7 pm tonight. Am I going to be ok? Also, can I baste with my vinegar recipie every hour?

Comments

  • usc1321usc1321 Posts: 627
    this is what has worked well for me in the past. Wrap the butss in about 5 layers of foil, then wrap that in a thick fleece blanket o towels. Place in heated cooler. You can heat your cooler by rinsing with hot water in the shower for about 3-4 mins. Drain the water out of the cooler and set the buts inside. They stay nice and hot for hours and hours. ;) B)
  • FlaPoolmanFlaPoolman Posts: 11,670
    At 250 dome it's a close call if they will be done and if you keep opening the lid to baste they almost definitely will not be done
  • will a higher dome temp for the last hour help?
  • FlaPoolmanFlaPoolman Posts: 11,670
    you can increase temps after it goes through the plateau or foil at the end if you really need to speed it up
  • Thanks. How many hours does it take to "go through the plateau"?
  • FlaPoolmanFlaPoolman Posts: 11,670
    every one is different. Of the 2 I have on right now larger one went 4 hours and the smaller one is just coming out at 5 hrs. both are a little longer that usual but a butt is done when it's done.
  • usc1321usc1321 Posts: 627
    OOOOpps... :ohmy:
    I guess I miss read your post. I thought they were done already. :blush:
    I would go with 250-270 dome temp and you should be okay. It will be close. Once they pass the plateau you can bump the temp up to around 275-290 to speed them along. Good luck ;) B)
  • BeliBeli Posts: 10,751
    Jeff...........hi there buddy............just wanted to say hello..........hope we meet in Atlanta. Take care!!
  • LunaCLunaC Posts: 18
    Just jack the dome temp up mid cook to around 325-350 for a while then ramp it back down. For the last hour or two you can foil it if there is a decent bark.

    Forget basting, they are self basting with the fat and moisture content + rub
  • I agree completely with Luna. You'll be fine.
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