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325°??

joejoeshooter
joejoeshooter Posts: 57
in EggHead Forum
I’ve probably cooked 100 butts on my BGE. I’m having to rush them today because of a last minute request. I have always cook around 225°. Today I am at about 325°. Is that OK with you guys?
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Comments

  • The_Stache
    The_Stache Posts: 1,153
    I’ve cooked as high as 375 without harm!  
    Kirkland, TN
    2 LBGE, 1 MM


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  • Carolina Q
    Carolina Q Posts: 14,831
    You're fine. At 320° or so, I put an 8 lb but on between 9-10A and it's done by 5:30-6P. That's all I ever do these days.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Roll on. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Yep. Load up on charcoal. I seem to burn out before it’s finished at 325. I like the end product but it seems to be my least efficient indirect temp for some reason. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • fishlessman
    fishlessman Posts: 34,653
    325 is a good temp. if its boneless open it up and cook it flat.  foil when you like the color. all those things get it cooking faster
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • northGAcock
    northGAcock Posts: 15,173
    I left mine Saturday and when down town for a couple of hours to wash the dogs and hit the farmers market. Came back and my top adjustment was open. (I somehow think the pressure inside the egg forced it open....but really have not clue how it happened. That said, it was rolling along at 400 plus a few degrees. No idea how long it had been running that way. I closed her back to my ideal setting and let her ride. I was done in about 5 hours (3# boneless) and have to say that it was as good as any low and slow i had done. Long way of saying.....you will be fine.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JRWhitee
    JRWhitee Posts: 5,678
    northGAcock said:
    I left mine Saturday and when down town for a couple of hours to wash the dogs and hit the farmers market. Came back and my top adjustment was open. (I somehow think the pressure inside the egg forced it open....but really have not clue how it happened. That said, it was rolling along at 400 plus a few degrees. No idea how long it had been running that way. I closed her back to my ideal setting and let her ride. I was done in about 5 hours (3# boneless) and have to say that it was as good as any low and slow i had done. Long way of saying.....you will be fine.
    My guess is one of your dogs opened the vent before you left, I won't say which one.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Kent8621
    Kent8621 Posts: 843
    I cook at 325 - 350 and for 5hrs for pork butts.  wrap at 160 in foil then put in a cooler for 30 min and serve.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • FrostyEgg
    FrostyEgg Posts: 614
    No issues at all with this. It's called the turbo method running around 350. You can do this with ribs as well.
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  • lousubcap
    lousubcap Posts: 36,866
    All good in a crisis cook.  But this high-speed turbo method really cuts into the SWMBO eggscape time.  And you cannot put a price on that bit of heaven.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    272 has become my go to temp but in a rush I can get behind the 320 idea 
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  • six_egg
    six_egg Posts: 1,112
    I have cooked a lot of butts at 350 or so. I have had great success at that temp. I find it is just really hard to mess up a butt. I know you can but it is hard. I like the lower temp so I can drink more. It takes a long time to drink a bottle of tequila even with friends but man it feels good.   

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Legume said:
    I knew a guy who’s answer was alway 420.  I don’t know why so high, he never seemed to be in a hurry, but he was always hungry.  I think the only worry is sugar in the rub that people say burns above 350 or so.

    Flint, Michigan
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  • tjv
    tjv Posts: 3,847
    it's a quicker and the cost is the bark will not be as pronounced as a 225 cook.....

    t
    www.ceramicgrillstore.com ACGP, Inc.
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