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4 8LB pork butts problem

tsticktstick Posts: 67
edited 12:24AM in EggHead Forum
Yesterday (and the night before) I smoked 4 8 Lb pork butts. Coated with mustard and rub and refrigerated for 10 hours. Got the Egg @ 250 and kept it there for 19 hours. It was full! Almost had to force the lid down. I pulled them, distributed to my friends, and pulled the one I saved for myself. I found that I could not pull the bone out easily. I cut large chunks of the meat then pulled it. Should I have raised the temp to 325-350 for the last couple of hours? I thought surely they woul be falling off the bone after 19 hours. What do you think? I have to do this again pretty soon. Thanks for any imput. tstick


  • tstick, check your temp gauge for accuracy using the boiling water method. I did 3 on the raised grid with a 11 lb brisket under em and the bones did pull out very easily. And yes it was such a tight fit that I had to lay the 3 butts directly on top of the brisket for about 8 hrs before I could put in the raise grid.

  • GrumpaGrumpa Posts: 861
    tstick,[p]I've said it many times before and I will say it again.... You cannot "time" BBQ. It will tell "YOU" when it is done. "Around" 200* internal temp is where it reaches perfection for pulling.[p]Based on the information you provided, I do not believe it reached the true 200* you wanted. I have done 4 butts several times and they went much longer than 19 hours to reach the desired temp. You may want to closely monitor your internal temp for future cooks. And yes... I always kick the dome temp to around 300* (no higher) for the last few hours. Works great every time otherwise. Just relax and let the BBQ do the work and the talking.[p]Cheers and beers at ya,

  • MR HMR H Posts: 109
    The last time I did 4 butts the dome temp was 260-265* for 20 hours and the grid temp was 200*. It took 6 more hours at a grid temp of 225 to pull the pork at a temp of 185*.[p]My Guru did the temp control,wouldn't do lo and slo without it.[p]Howard in Bartow

  • tstick, " It was full! Almost had to force the lid down." [p]that may be the problem, not enough room for the warm air to move around the meat in order to cook it properly. after 19 hrs at 225* you should have had the bone falling out. [p]reg

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