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Butt time temp check
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MrCookingNurse
Posts: 4,665
Cooking a butt Sunday morning.
8lb
275 grate
Put on at 7 am, will be home from church around 1, need to have it pulled at 530pm
Roughly have 9 hours to play with.
When I get home from church I will adjust temp prn, do not want to foil until I pull and FTC if need be.
Bone in, going to inject with Italian drsg
Edit: doing this on my small
8lb
275 grate
Put on at 7 am, will be home from church around 1, need to have it pulled at 530pm
Roughly have 9 hours to play with.
When I get home from church I will adjust temp prn, do not want to foil until I pull and FTC if need be.
Bone in, going to inject with Italian drsg
Edit: doing this on my small
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Comments
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+1 on everything BUT the Italian dressing
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Haha I've seen it on tv and my buddy Trey only does his like this now. Just gonna give it a try.shtgunal3 said:+1 on everything BUT the Italian dressing
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I tried this method once and it turned out really good:Time sounds about right to me. Only thing I would suggest...I wouldn't rule out foiling the butt during the cook as option to speed it up if time is getting short. I don't think you will need to...but it's a good option to have if you need to speed it along.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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_______________________________________________XLBGE
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@MCN- the last one I did was a 9lbs and I did it at about 275 (@ the grid) until I hit 120 or so and then bumped to 350 it finished in 7 1/2 hrs roughly. I kicked it in at 120 because I read hereg (I think) that is where smoke absorption is done. Was prolly the best one I have done yet without foil. I am in the ditch the Italian dressing camp too, but what do I know. You should try a good slather of srichacha sauce and BB butt rub. Awesome if you like a bit of heat in you bark.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I did a 7 ½ lb butt on my small a couple weeks ago at 275° and no foil, same temp the entire cook and it was a touch under 8 hours. It turned out fantastic. Pulled Pork and Brisket kind of weekend.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Ièm pretty sure you can do that at inferno temps
Steve
Caledon, ON
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@mattman3969
If it wasn't moms day I'd turn up the heat! I love some sriracha sauce!
@solson005
Thanks man. That sounds like the plan!
:-??Little Steven said:Ièm pretty sure you can do that at inferno temps
@steveWPBFL
you got any input or just disagree?_______________________________________________XLBGE -
Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow
Steve
Caledon, ON
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Ha I knew ya were joking. Just didn't know what to say.Little Steven said:Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow
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Doing the exact same cook MCN, except trying injecting teriyaki instead of Italian. Can't remember where I read that one but going to give it a go.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Reverse sear the damn thing!!! Just kidding.... sounds like a plan .Be sure to post pics!!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
If I remeber right, Mr. Tuna is the man who injects with teiyaki. Next butt I'm gonna try that.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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That's roughly 10 hours.. Some cuts take longer... IMHO. Might start earlier or Turbo. I know little steven disagrees but I like to ftc a few hours.Green egg, dead animal and alcohol. The "Boro".. TN
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