Help with Bone-in Boston Butt

Smokey

Haven't posted for a while (heck, I haven't Q'ed for even longer). This afternoon (3:00pm), I put a bone-in BB on the egg, thinking it would be done tomorrow about 5:00 or 6:00am. Its now 11:00pm and internal temp is 185* (dome temp's been steady at 250*). Sounds like a fast cooking/smoking time to me. Any thoughts?[p]Smokey

Spin

Smokey,[p]I can't help much on the cooking of a smaller butt. I'd move the probe around to verify that you are getting a good reading and at the same time get a feel for the doneness.[p]Best of luck,
Spin

Tim M

Smokey,[p]What size is the butt? I usually find it takes 2.5/hr per lb on average but smaller ones take about 3 hr/lb. Spin is probably right and the probe might be next to the bone which gets pretty hot and seems to help cook from the inside out. [p]Tim

Smokey

Tim M,[p]All turned out well! Internal temp reach 200* at about midnight and I let it sit for 30-40 minutes. Then pulled it! Taste was very good (with anout 1/2 inch smoke ring).[p]Thanks![p]Smokey

Smokey

Spin,[p]It was a 5.5lb butt and all turned out well! Internal temp reach 200* at about midnight and I let it sit for 30-40 minutes. Then pulled it! Taste was very good (with anout 1/2 inch smoke ring).[p]Thanks![p]Smokey