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My Butttttttt 5.16 Lb.
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milesofsmiles
Posts: 1,377
Med. egg totaly cleaned out, fresh lump, Hickory buried + on top. Fired up, butt on bout 9:45 am. wanted 250, but has been hanging around 300 for 4 hrs. Daisy is about closed, bottom damper about 1/4 inch open. Internal temp of butt is 155. I believe i'am ok to get to 200 internal. Not chasing the temp. Just wondering. Any comments??? Smiles to all.
Comments
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let it go where it lands..
vaildalia 1 has been cooking butts at 350 recently and has been foling at 165 or so if i remember correctly.. maybe he will chime inhappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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I did a 6lb butt on Sunday. I put it on at 8:30am and maintained a 250° temp throughout the cook and I pulled it at 4:30pm with an internal temp of 200° with lots of lump left. Even though you are at 300°, you should still be able to get the internal temp to 300°. I'm sure it will be yummy
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Thanks Gang. Internal is now 185, I think I still pull at 200 wrap in HDAF and towel in cooler for awhile. Correct??? Smile again.
Dang I'am worse than Julie about O-fest how bout y'all. -
That is correct...looking forward to the pics... :laugh:
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Doing a Butt now. I put it on yesterday evening at 6:30 PM. Grate temp. at 205 all night and now 2:30 PM. Internal temp was 187 a at 2:PM. Cooked low and slow. Going to also cook some Cordon Bleu for the non-pork eaters this evening. Of course without the ham in it. About 18 people. Should be fun.
Gordon
Vero Beach, FL -
Zounds goooood. Love your choice of Cordon Blue. Enjoy. Smiles to you.
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