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quick question about boston butt temp

greenfangreenfan Posts: 94
edited 11:38PM in EggHead Forum
I have a BBQ Guru, and am planning to cook a butt this weekend. Have all the time in the world so that is not at issue. What dome temp should I set the Guru for. 225? 250? 275? 300?


  • texasAUtigertexasAUtiger Posts: 154
    I do dome 250 (which is about 225 grate).
  • SlingbladeSlingblade Posts: 28
    I think anyone would be hard pressed to decipher the difference between butts cooked at any of those temps listed. Obviously the higher ones will get the job done faster.
  • Rolling EggRolling Egg Posts: 1,995
    Go with 250 and clip your Guru onto the stem of the Big Green Egg thermo.
  • GrumpsGrumps Posts: 182
    250 degrees also gets my vote
  • JeffersonianJeffersonian Posts: 4,244
    Another vote for 250. Personally, I use my Guru meat probe as the dome probe and monitor the meat with a couple of cheap AccuRite thermos.
  • rosrosrosros Posts: 408
    I just finished starting the guru for a boston butt. I set the guru to 234 and clip the temp probe right on the grate. That make it pretty close to 250 dome initially. over time dome and grate becomes the same.
  • greenfangreenfan Posts: 94
    Thanks for all the great responses. Looks like 250 is the winner. I will probably clip it to the stem of the thermometer and will probably get a grate temp of 10 to 15 degrees cooler. I'll plan on it taking around 20 hours or so. Hope the lump holds out!
    Thanks again.
  • llrickmanllrickman Posts: 542
    Hope the lump holds out!
    Thanks again.

    As long as your using a qualty lump and fill it to the top of the fire ring there shouldnt be a problem.

    I did a 18hr cook on my large at 250-260 and had more than enough left to do steaks later.
    One LBGE
    Digi Q
    green Thermapen

    Albuquerque, NM
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