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12 lb Pork Butt timing advice

texvestexves Posts: 17
edited 9:54PM in EggHead Forum
I'm in a similar boat as mtnbikeninja. I put my first ever butt (12 lbs) on my large egg at 10pm last night and it's been pretty stable at 225. After 12 hours on the Egg the internal temp of the meat is now 160.

Will I be able to pull this thing around 6pm at current temp or should I bump it up?


  • TRPIVTRPIV Posts: 278
    225 grate temp or 225 dome temp? I'd go for 250 at the dome.

    My experience is based on a 7.25 lb'er that took 12.5hrs @ 250.

    How critical is the 6pm dinner time? Is it better too finish a bit early ?
  • 407BGE407BGE Posts: 187
    Id bump to 275. Better done an hour or two early and rest wrapped in a cooler.
  • texvestexves Posts: 17
    dome temp. I'm bumping it up now. Thx!
  • TRPIVTRPIV Posts: 278
    Good call. Let us know how it turns out.
  • texvestexves Posts: 17
    I bumped the dome to 270 for the past 4 hours and the internal temp is up to 180.
  • texvestexves Posts: 17
    Thanks for advice to crank the heat up. I had the dome temp just north of 250 for the last 6 hours, and pulled it off at hour 18 when the internal temp hit 200. I double wrapped it in foil and towels and put it in the cooler for 2 1/2 hours. When I took it out the thing fell apart nicely and it was a huge hit.
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