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2 7.5lb Butts
CraftBeernBBQ
Posts: 65
Quick question guys -
Got 2 7.5lb butts I'm putting on tomorrow night to be ready to eat Friday.
Gonna set my Flame Boss 300 at 225 and looking for 203 on the meat.
I would like them to be ready for FTC at around 3:00pm on Friday (Than a 2hr drive to campsite).
Was thinking of starting around midnight Thursday - What do you think?
Comments
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Better to start earlier and finish early, than to be rushed.
Id go 9 pm start the egg, meat on at 10pm. If they finish early they can hold for 7 hours or so in a tightest towel packed cooler.
pictures, or it didn't happen.Large BGE - McDonald, PA -
Thanks - There will be pictures!!!!
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I second RedSkip's recommendation. Get a good nights sleep.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Red Skip is right on. Please don't forget the pictures.John in the Willamette Valley of Oregon
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I'm doing something similar Friday night, following. Pork butt is something I've never done perfect.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
1.5-2 hours/lb at your chosen temp.Sandy Springs & Dawsonville Ga
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This. I'd lean more to 2 hours at 225 dome temp.bgebrent said:1.5-2 hours/lb at your chosen temp.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Temp will be 225 at the grate as I'm using the FlameBossbhedges1987 said:This. I'd lean more to 2 hours at 225 dome temp. -
Like bhedges1987 said, at that temp 2 hours/lb. No difference in the final product if you go 275. Just a shorter cooking time. And the there's turbo...CraftBeernBBQ said:Temp will be 225 at the grate as I'm using the FlameBossSandy Springs & Dawsonville Ga -
I really appreciate everyone's help. Will post pics as tomorrow's Cook progresses.
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I cook my butts at 225 grid and it always takes 2 hours per lb. Ive cooked them all the way up to 300 however I prefer them at 225. Don't mind the long cooks as it gives me a reason to drink for a long time as well as hang outside with the egg.O-Town, FL
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Last time I did two 7.5 pounders it went for 15-16 hours. Obviously times vary, but I would follow redskip's advice and start a couple of hours earlier. That way you can check to make sure temps are holding where you want them around 12 and get a great night's sleep. Good luck!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
This is somewhat personal preference but I usually finish around 190-195 IT. Start probing around 190 and go by feel. If there is a bone see if it will pull out. If it probes "like buttah" and the bone feels like it will pull right out then it is done.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Getting ready to go on. Low and slow with Caribeque Honey Heat rub.
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Looks like you are ready for takeoff. The yard will be smelling nice by morning.Snellville, GA
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12hrs in and already up to 190. I turned the temp down to 215. I would like for it to be ready to pull off st 3pm.
Think i I have a chance?
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Turned out perfect.
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