Pork Butts

gvnchase44

Ok, so I am fairly new to the BGE, I have made tri-tips, butts and others, however, I can never seem to get the timing right on these things. I always seem to be done to early or late. I have a few questions:

First: how does one calibrate the dome temp?

Second: I have three 8 lb butts to cook. I have cooked the prior butts I have made at approx. 185 in a large egg. Is this too low?? I have read posts that say 200 to 225.

Last: I want to try a get these three buts inside there...I have been using the plate setting with a foil pan with the vrack inside of it and the butt on top of the v-rack. Any better ideas....

One last thing, I have heard 180 is done and I have heard 200 is done. Thoughts. Thanks everybody!!

Mike

Grandpas Grub

Welcome to the forum.

Timing is tough for me too. Always cook to temperature, time is somewhat of a guess.

===========
calibrate the dome temp?

Remove the thermometer from the dome. Pan of boiling water. There is a boiling point calculator on the Cookbook drop down tab above.

Roughly, boiling point at sea level is 212°. For every 500' you are above sea level take off 0.5°. That is if you cook at 1000' elevation your rough boiling point is 211°.

Put the tip of the thermometer in the boiling water. Use a 7/16" wrench to turn the nut on the back of the thermometer to adjust the thermometer. A little turn goes a long way so you may have to adjust a couple of times to get it correct.

================

It is pretty hard to maintain a 185° dome temperature without a powered vent system. Further if you cook to food temperature of 185° and your dome is 185° the pit temperature at the food level is probably 160° - 165°. The meat will never get to the done temperature.

Set the dome temperature to 250° to cook the butts.

Done temperature for pulled pork is 200° (195° - 205°).

Along with temperature, use a fork to test for being done. If the fork turns easily the meat is ready.

GG

Celtic Wolf

Fork!!! Just tug on the bone.. Save the fork for the brisket..

Celtic Wolf

What Grub said and more info for you..

Pulled Pork

You need to stop listening to "someone" and listen to us..

Grandpas Grub

.

Kind of hard if the butt is a bonless butt . But pulling/twisting the bone works too if there is one in the cut.

.

gvnchase44

Thanks for all the great info...I really appreciate it....Any thoughts in reference to fitting three butts in there with the way I arrange it. I only have a plate setter, pizza stone, regular grate and v-rack. Thanks again!!

Mike

Grandpas Grub

Plate setter legs up, drip pan, normal grid and the butts.

I would think all three would fit on the grate. If you can leave a little space in between each butt - you want the bark to develop all the way around the meat.

GG