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It was a pulled pork kinda day
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Grillin Guy
Posts: 302
Found a 9 pound 3 ounce butt at Rouses. Put it on at 6 yesterday afternoon, 220 degrees, dome.
Bumped up the temp to 260 after 14 hours.
Nothing to do but sip coffee and wait for lunch.
After 22 hours on the egg, lunch is served.
Bumped up the temp to 260 after 14 hours.
Nothing to do but sip coffee and wait for lunch.
After 22 hours on the egg, lunch is served.
Comments
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Was it worth it? Or would you cook it from the start at 260?
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I usually leave them at 220 for the entire cook, but my 19 year old son was wanting it for lunch real bad, so I kicked it up a notch. IMHO, it's pretty hard to screw up a pork butt. I think you could start out at 250 to 300 and still have a great product.
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I'm thinking about buying a Stoker or DigiQ. How do you like the DigiQ?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
That looks great! I'm not sure I can have my egg on for such a long period. Very paranoid when I go to sleep that everything must be turned off.
I like your Temperature controller, another item just added to my BGE wish list.
DaveDave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I like it. I'm the least technical guy you'll ever meet so the simpler, the better for me. I set it and forget about it. Brisket and pork butts were killing me with all that getting up in the middle of the night to check my fire. Now, I sleep like a baby.
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Looks real good. I cook mine at 225 all the time. 20 hours is about the longest cook so far. I always use DP red Eye Express and a couple chunks of guava wood.
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I agree. I think the uber low and uber slow is over-rated and completely unnecessary.
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Never mind what this country was built on...microwave your butts and leave us to our uber unneeccesary waste...you know so much more than we do..
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Terry,
Looking very good. Did you know I'm only 15 minutes away? -
Bob, you never need an invite! Head over here any ole time you like. How did the pastrami come out. I've been waiting to see your post. Did I miss it?
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thanks Terry. I see you found the pastrami post.
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