Another Butt Question

FlaPoolman

Started 2- 9 pound butts at 5:00 (about 4 hrs ago). Using an older Guru Pitminder to maintain 225 grate temp, dome is 250 Internal temp of meat is 140 now. Was hoping to finish and foil in cooler about 1:00 tomorrow. Seems like I'm ahead of the curve. Is this right? If so is there a good way to keep warm? planing to serve along with the rest of the cooks between 3 & 5 tomorrow.

Thanks for any input

Pat

Jeffersonian

Why not back the dome temp off to 220 or so? At that temp, the butts ought to take about 18 hours, getting you done at 11:00am local time, just what you want?

Celtic Wolf

You have not reached the Plateau yet. It will stay there for hours. You might be in the cooler sooner then 1PM though.

Pulled Pork

Celtic Wolf

Backing the dome to 220 will put the grate temp at 190. Tough to reach 200 internal if the grate is lower then that.

He's fine. Once he reaches the plateau he'll be worried the fire went out.

Jeffersonian

Most low-n-slow cook recipes I've seen call for a 225* dome, giving a 2 hour-per-pound cook time. That differential will all but disappear as the meat heats up over time.

FlaPoolman

Thanks for the help. Lowered the Pitminder about 5 degrees & closed the slide about
1/4 inch. Set the alarm for 190 and have a feeling it will wake me up tonight :( . Heres what they look like now.




Thanks again
Pat

Celtic Wolf

Most low and slow recipes on the web have nothing to do with the unique characteristic of the Egg. They involve Offset and Pellet cookers and they all refer to grate temps of 220.

If you keep the dome at 220 the grate will be at 190-195. If you are trying to reach 200 internal and the grate (where the meat is) is only at 195 it ain't gonna happen.

Celtic Wolf

If you are lookin' you ain't cookin'

Back away from the egg. keep you hands off the lid and the vents. Trust your egg. Be one with the Egg. Go have a beer or six.

FlaPoolman

Might be more like 7 or 8. Practice for tomorrow. Have to get up early to start the briskets and get the Fatties & ABT's ready. The chicken, chili, jambalya, porkloin,
etc..... should be a breeze. :unsure: . Glad SuperBowl is only once a year.
Thanks
Pat

Celtic Wolf

START the Briskets.. Boy they should be on already.... Brisket is a long slow cook like Pork Butts..