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Need a little refresher on cooking to Boston Butts at one time
Brahmabull
Posts: 54
So last night I took a 8.5lb butt and a 6.7lb butt and put rub on them and plastic wrap. Put in refrig. I want to putt on egg late tonight to cook all night for ballgame Saturday. I would like to cook both at same time. If I can get egg to stabilize at 225 to 250, how long should I cook? I will probably wrap in foil and towels and put in cooler tomorrow in order to serve tomorrow evening.
Any suggestions??
Comments
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12 to 14 on the smaller one, 15 to 18 on bigger one. might be closer to the same time if you light more to the back of the egg and place the bigger one in back smaller in front. shoot closer to 250 dome
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Should really cook to temp not time, but for planning purposes, you can estimate 1.75-2hrs per lb at the temps noted.------------------------------
Thomasville, NC
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I will definitely cook to temp but looking for general times. What temp should I pull to wrap?
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200, it may raise a little after pulling.
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For me the best temp to pull is that temp reading you get when the bone pulls clean. Takes the worry out of being close. YMMV- (Edit: the smaller one could take as long or longer than the other one. A mind of their own...)Louisville; 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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Cook them at a higher temp. 275 will work great.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Depends on what you want to achieve....Do you like to pull the meat? If so, 200°- 205° Do wiggle test of the bone and judge by your thermometer.If you want a coarse chopped or some slice, go around 180°-185°.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I really just want to be able to pick it with a fork.
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Then I would shoot for 195-200. I am not the one to ask about doing a butt at that temp. I have done all of mine between 350-400. 2-9 pounders will be done in about 6 hours or so. I guess if you cut that back to 250 you are looking at least 12 hours or more. I would go with 1.5 to 2 hours a pound to be safe. Leave you self some room, because they pull better if they rest and they are juicier.Brahmabull said:I really just want to be able to pick it with a fork.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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