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Grill Temp for Butt 235 Is this OK? Not Dome Temp

SmokinSoCalSmokinSoCal Posts: 145
edited 10:13PM in EggHead Forum
See title.

Thanks!

Comments

  • HossHoss Posts: 14,600
    250 works better.Dome ,that is. ;)
  • Dome temp should be 250. What is your dome temp?
  • Rolling EggRolling Egg Posts: 1,995
    If your grid is 235 your fine. Don't sweat it.
  • I'd be a little worried that your fire may go out and that the time to reach 195-200F will be a good bit longer. As mentioned 250 is a more widely accepted temp though 235 will work just fine as long as you are willing to wait and your fire doesn't go out.

    I would be interested to know what the dome temp is, because it can sometimes be hotter than the grid temp. In the past I noted that the grid temp approaches the dome temp when on low and slow cooks - though I did not document this - maybe you could prove it for me.
  • Rolling EggRolling Egg Posts: 1,995
    He's saying grid temp not dome. 235 grid temp will fetch 250 plus some at the dome, so he's ok.
  • If you read the rest of my post, I asked him to mention what the dome temp is so we know the differential. I know it was the grid it says it in the title..
  • I am getting ready to grill some Boston pork butts. What temp and how long?
  • WessBWessB Posts: 6,937
    235° grid temp is certainly my "preffered" cooking temp for butts and ribs..
  • thirdeyethirdeye Posts: 7,428
    Butts have a huge cooking zone and it would be safe to say that 250° actual is the middle of it. What's important here is that it sounds like you are measuring your temp at the grate, which is where the meat is.

    I tend to cook mine in the upper half of the zone, my large Egg likes to hang at 260° - 270° actual.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • KMagnusKMagnus Posts: 114
    Between 235-250 dome temp and how long can depend on whether or not you use additional liquid in your drip pan, whether you inject, etc....

    I cooked 2 recently that weighed about 18 lbs total and finished them in approximately 12 hours to an internal temperature of 195. They were injected. I've seen others saying it takes them +12 hours to get to 195.

    I still consider myself a newbie on the BGE, so haven't cooked on it enough to develop solid rules of thumb.
  • Baby jBaby j Posts: 148
    What would you consider a done temp for the butts?
    Class they told us 160.
  • Dont mean to be a dummy here but i hear grill temp and dome temp? Im a newbe and all i have is that thermamater that sticks in the top part of the grill how do u know what the grid temp is.
  • fieroguyfieroguy Posts: 777
    Bj - 160-165* for slicing, 195-200* for pulling (butt temp.)
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