What temp is everyone cooking their butts at?

TDogg46

I've always gone about 250-260 dome temp but growing tired of 14+ hour cooks for 6-7lb shoulders.  Any help?  Cooking on a Large BGE. 

theyolksonyou

I typically run 270ish, but cook overnight. Many turbo. See @ksmyrl or @rrp they both turbo a lot. 325-350, I think. Just be careful of sugar in the rub. 

maso

300* has done well for me, especially overnight. Most of my butts have been for lunches, so overnight is a must. My large locks in at that temp perfectly! 

LKNEgg

I go with 225, never done any faster because I haven't needed to.   I have always enjoyed the time spent and setup.

ksmyrl

@theyolksonyou is correct. I only turbo because I haven't been able to tell a difference. I run around 325 ish and typically it takes about an hour a pound maybe a little less. Ive done em at 375ish too and finished a 7 lber in 4 hours once. It was still really good but the bottom was beginning to dry out. The rub I use has tubinaro sugar in it and doesn't burn as quickly as brown sugar in my experience. I think @tarheelmatt finishes many butts at around 180 IT and chops the butt instead of pulling it. That's another option. 

RRP

I honestly can't tell the difference between the texture and taste of a lo & slo butt vs a turbo. Purists might say I'm all wet, but I bet they can't either in their heart of hearts! BUT if lo & slo pleases you then what difference does it make what us turbo folks have found and like? LOL

Thatgrimguy

225 I have had issues with the bark not seeming to set.  I like 275 for butts.

clemsontyger97

I was in 250-75 range for 7 hrs, bumped it to 300 for final hour+ and was happy.

Foghorn

250-350 depending on the size of the butt and how the timing fits my schedule.  I can't tell a difference in the final result.

Grillin_beers

230-260.  I feel like I get more smoke with the lower temps.  Maybe I just like telling my wife I need to sit outside and watch the egg.  In reality I just like to sit outside and smoke cigars and drink beer/bourbon all day.  If I cooked turbo I would loose a couple of hours of drinking and smoking. 

Nanook

325°

jtcBoynton

I normally cook at 280-290º. Put the butt on the egg right after breakfast and it is ready for dinner. 

cookingdude555

300

Mickey

TURBO BUTTS

·         Hot'n fast, 350 for 5 hours to internal to 200. Falls apart and oh so good! Have fun!

·         Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )

.         Note:  The butt box is not required unless holding for dinner. 

I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, 

then rub once more. Ps: I do not foil. Also good with the coffee rub. 

bgebrent

+1@Mickey!  Only thing I do different is Alton Browns brine and rub. Uniformly enjoyed by all, no sauce required. 

DaveRichardson

I've done some 300-350 Turbo style and have enjoyed the most recent one the most since I injected with a little apple juice and rub before putting it on the egg and once again in the stall.

Acn

I agree with @mickey that one key for turbo is keeping the butt in the 5-6.5 lb range.  I've done larger, but I can notice that the outer layer of meat is dryer than the rest.

JQ_bbq

270 grid. double wrap in foil after 5 hours. Pull from egg at 195-200 internal and rest minimum of 2-3 hours in a small cooler.

TnJed

260-280

ChokeOnSmoke

Rub, then 350 until the internal reaches 195-200.  Can't tell the difference in taste/texture between this and low & slow.

xiphoid007

I do 350 indirect until 203. Why 203? Because I read that somewhere and have done every butt to that temp and each one has been perfect. Why mess with a great thing? Sometimes the enemy of great is better.

EggHead_Bubba

275° grid temp until it probes like buttah. I don't wrap anything I cook low & slow.

egzilla

I cook at 240 to an internal temp of 200. No wrapping

DoofusOfTheDay

250 until it hits the stall, foil and finish bumping up temp if needed if family is hungry and won't wait.

SGH

TDogg46 said:

Cooking on a Large BGE. 

Volumes could be written and debated on this subject but I will keep it short and sweet. I do it one of two ways. If I'm not in a rush I like 275 degrees. It's sort of the middle ground if you will. The fat renders well and the cook does not proceed at a snails pace. If I'm in a hurry I like 375 degrees. The end product is good and cook time is minimal. Just for clarity, depending on ones goal, butt can be cooked anywhere from 215-425 degrees with good results if the chef does his or her part. There is no one best temp for every situation. 

GaryLange

I do mine at 250-260 but I don't care to much about the bark an use Myron Mixons method of three hours in a pan with juice then put it into a clean pan with one cup of apple juice and cover it until it reaches 195-205. Pleases te wife and tat is what matters to me. It usually takes about 10-12 hours.

MIgreenegger

Its all about the FTC - Foil Towel Cooler for multiple hours after the pork butt cook. 

ryantt

Last two butts I've done I've cooked at 300 and foiled them once they hit 160-165. They came out really nice and didn't take nearly as long.  

THEBuckeye

Depends on the season. 

MJG

Lower cooking temps leave for less drinking time and less time I have to stay home with me egg and watch it. Just how my life works. YMMV. 

GregW

I have always cooked butts at 220-225 at the meat level right above the grate.
Lately I have become dissatisfied with the meat texture. It's too soft and mushy for my taste.
Last weekend I cooked an 8# butt at 250 and it was a much better texture and bark was also better.
I may go to 260 on the next one. (The faster cooking time was an added bonus)

The problem at 220-225 may be caused by where I'm reading the temp, but I really liked the result from 250 measured at the same location.