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Formula for calculating cook time for pulled pork
XL BGE; Schertz TX by way of Stow OH. #egghead4life
Comments
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I think that I can apply the scientific method for butts several times to shore up your theory. It seems sound so far.It's funny how so much greatness has been created on the edge of psychosis.
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Please define grill temp above-whether the BGE dome temp or the temp at the cooking grid level will impact the ball-park accuracy of the calculations...kinda like the square root of 3 equals 2 for large values of 3Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I went off the grid temp from the Maverick. Still don't know why this came to me... beats counting sheep. Funny, by using the dome temp provided by BGE, it read 290-295 most of the night, my formula hits dead on. Again, just a guide for a ballpark estimate. I guess I'm the blind squirrel who found an acorn.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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I think a ten pound butt cooked "turbo style" will cook a lot less than twn hours. I try to stay around eight pounds on my butts. They take about two and a half hours @ 250 degrees dome, during the open "smoke" portion(internal temperature of 160 degrees), and get wrapped and returned to a 350 to 375 degree indirect temperature till they reach 210 degrees. The internal temperature increase rate(minutes per degree rise) remains fairly constant once it starts increasing. It sails right thru the "plateu". If i am busy with something else, i will time the degree of rise and multiply the number of degrees needed to reach 210, and return at that time to take the butt off. It's usually right on the money..
[img]http://i367.photobucket.com/albums/oo112/2728charlietuna/AugustPorkButt011-1.jpg[/img]
I also think each butt's "rate of temperature rise" is slightly different due to it's fat make up. They seem to change butt to butt. I notice this when i am cooking multiple butts.
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