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First Boston Butt ... Need Assurance
schizoid2k
Posts: 12
in Pork
Hi all,
trying my first Boston butt. I have the egg around 275 to 280. The butt has been on the egg for about 2 hours and internal temp is already in the mid 140s. Is this normal for a 6 pounder? Seems like it is moving a bit too fast.
thanks
trying my first Boston butt. I have the egg around 275 to 280. The butt has been on the egg for about 2 hours and internal temp is already in the mid 140s. Is this normal for a 6 pounder? Seems like it is moving a bit too fast.
thanks
Comments
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Is your grill temp thermometer calibrated? And is your meat probe in the thickest part of the butt? If the answers are yes just relax.New Orleans LA
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Sounds good, the temp can slow down its climb when its doing the latent process of melting collegen.
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You are right on track. The temp initially goes up faster than you would think it would but when it hits the 160 area, it will slow down and you might actually see it drop a bit as the collagen melts. Finally it will start to rise again. Just hang in there, all is going well.
Morro Bay, CA -
Cool.. thanks. Everything seems to be set up correctly, and I just kinda spiked. Looking at the recipe on the bge web site, it recommended to wrap at 160 after 6 hours. Since I am close to 150 after 2 hours, I am getting a little nervous.
i also see that some folks do not wrap and just let it go. I may try that, or I may stick with my original game plan. -
@schizoid2k Welcome aboard and enjoy the journey. Above all, have fun.Regarding the wrap-I am in the no wrap camp as I like to preserve the bark and am lazy once the cook gets going. However, there are many recipes that use the wrap so cook one with the wrap and one w/o and decide for yourself which serves you better. No worries, the largest variable in that experiment will be the pig. And sometimes you have to wrap to power the cook along and cross the finish-line. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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If you've got the time today, I would just let it go and enjoy the ride. Plenty of ways to get there and you can try them all and eventually settle on your preferred method. Welcome!Wetumpka, Alabama
LBGE and MM -
Thanks again to everyone for your help. I have decided to let it ride for this one and not wrap. I’m about 4 hours in at this point.
hopefully I will have some nice pics to share later on. -
Depending on your cook temp the stall can last a long time. If you are cooking L&S around 225, the stall can last for hours.Morristown TN, LBGE and Mini-Max.
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Welcome.. Pour yourself a cold one and enjoy..Greensboro North Carolina
When in doubt Accelerate.... -
Thanks everyone... and here's an update.
7.5 hours and it came out great. Thanks to everyone for talking me down... I was a bit worried about the quick spike in temp.
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Very nice.
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Good looking cook.
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Good job!
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Outstanding effort right there. Doing one today, myself.....hoing the results will be as good as yours."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
If I have two 3 pound Boston butts how long should I smile them in the egg?
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Couple of things:
At what temp?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great my friend..
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Excellent looking butt there! Seems like every butt cooks just a little different than all the others
NC - LBGE -
Nice butt and nice King Crimson avatar
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Nice work! Enjoy.....
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Looks yum.
Did you end up doing the wrap or skipping?
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