Butt question and on the egg at this time.- HELP

JimE

Quick question? I am smoking a boston butt, started last night at 9pm at 225, indirect. Currently 163 and the dome temp is 250. Shuold it be cooked direct or indirect? What temp? How long? Pull at what temp? Dome never got below 200. How am I doing?

WessB

jim,
It sounds like your doing fine.....in the cooks section of my website you can see exactly how I do pulled pork....HTH[p]Wess
[ul][li]WessB`s[/ul]

JimE

WessB,
I guess that I am just getting impatient. It is only a 7 pounder.

Smokin Bob

jim,[p]Depends, how big is it?[p]Most go indirect![p]225-250[p]2-3 hours per lb - give or take...[p]190-200 - Depending on your plan for eating. Will keep hot wrapped in foil and then wrapped in hot/warm towels for hours (3-6).

stike

jim,
as a newbie, the only problem i had with the egg was developing patience.[p]this was cured by rediscovering tequila.[p]

Mark Backer

stike,[p]I remember right after I got mine, I posted that I had found a way to light the fire faster using a small handheld fan.[p]someone (possibly stike) posted a one word answer:[p]Why?

Sundown

jim,
The only thing I can add to the comments below is to wrap in foil and a towel and let it 'rest' for an hour before you pull it. Have fun and don't over eat like I do.

stike

Mark Backer,
hahahahaha[p]i had serious patience issues first few cooks.[p]looking down the vent, opening the lid, that sorta thing

JimE

Thankseveryone for the help. It appears to have turned out fine. On sale this week at Kroger. I have to be more patient.

Salmon

<p />jim, [p]If you want to try something a bit different, toss a few French's French Fried onions on top of the pork before ya put the lid on. Adds a nice crunch to it I think.[p]
Rick

BobinFla

Salmon,[p]It's been a while...Thanks for the re-reminder.[p]BOB

tn slagamater

jim, I think stike is from New Jersey, so don't worry about him...They have some bad air in Jersey.... he and Backer try to out do each other at times... they are pretty funny but if you persist with your questions they will eventually give you the correct answer, sometimes... just cook it til the meat is 190 - 200....