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Long Butts
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BamaEGG
Posts: 170
I dont get it. The last 4 or 5 butts I have cooked have run really long. I put a 7 lb butt on last night. In another hour and 45 minutes it will have been on for 14 hours and the internal temp is sitting at 162. This means it is a long way from finishing. Possibly even pushing 20 hours. I trust the stoker and it seems to be keeping the temp stable at 225. I have stirred the coals one time about 20 minutes ago just to make sure that I hadn't burned a column through the lump.
I wasn't planning on having it till dinner but wow.
I wasn't planning on having it till dinner but wow.
Comments
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The last butt I did was a little over 7# and it took a little over 15 hrs. I do mine at 250 dome and i had mine hang at around 165 for a long time, then it shot up to 190* real fast. Wrapped it at 200* internal.
Bob
Alex City, AlOpelika, Alabama -
225 dome or grate? If that is 225 dome it will take a very long time to reach 195. Bump the temp up to 250.
If that is the grate temp then patience grasshopper. It will be done when it is done. -
BamaEGG,
Go to 250* for sure. Once it breaks the plateau you can go higher.
SteveSteve
Caledon, ON
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bump the temp up to 250 that is what i did yesterday
and everything turned out ok
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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My last couple also took a long time. The good thing is that it will be worth the wait.
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Wait. I like to leave mine on for 20+ hours as low as possible. The temp plateau for butt is seriously long. You'll go up to 150-160 faster than you think, and then stick there for 6+ hours before you start creeping up again. Lots of collegen to break down.
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