6# Butt...17 hours ?

kolbdriver · February 2009

I put a 6# butt on last night. Been on 17 hours so far. DiGill grid temp 225, looking for 195 internal. Now 189 internal, seems a long time for a 6 pounder. Whatchathink ?

Fidel · February 2009

Bump your temp.

Butts have a mind of their own, it'll get there eventually. At this point bumping your temp 25 degrees won't hurt anything.

kolbdriver · February 2009

Thanks Rod. The temp is 191 now, checks same with the Thermopen, yes I had to check. Think I will just wait a few more minutes, then pull and wrap.

Crimsongator · February 2009

It depends on where your probe is. A temp of 225 is low. If the probe is high in the dome, the grid temp may be down around 200. You should get that temp up over 250 and it will finish quickly.

Semolina Pilchard · February 2009

I had the opposite. A 7 pound brisket flat, not a butt, took only 5 hours to get to 195 at 250 dome. It never hit a plateau, and the dome thermometer as well as my thermopen and leave in probe were all checked with the ice bath and boiling pot of water before the cook. It came out very tender and juicy.

kolbdriver · February 2009

Pit temp probe is on the grid about 2 inched from the Butt.

kolbdriver · February 2009

Oh yea, the dome temp is reading 280. I have cooked a lot of Butts, this one just seems different in as it is taking a long time for no bigger than it is..Oh well it will get there soon maybe, it's at 192 now...

6# Butt...17 hours ?

Comments

Categories