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Ruh-roh...overnight pork butt @290?
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Not at all. Somewhat higher temps will actually yield better results on butts and briskets. I usually cook shoulders at about 275-280 dome. On my last overnight (a butt), my dome was 350 when I woke up. I freaked out, but forum members talked me off the ledge, and it tasted great. You can go a little lower if you want to slow it down, but it may stall for several hours. Once it's done, you can FTC for at least five hours without a problem.Amateur Egger; professional rodeo clown. Birmingham, AL
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Right on. Thats where I cook my butts .Be careful, man! I've got a beverage here.
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+1 on the higher temps
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You won't have any problem at all. Pork butts are very forgiving.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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