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Another Butt Question?
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Mflyer
Posts: 59
Ok, I have 2 - 6.5lb butts and 1 - 9.0 lb butt I have to cook for Sat. I am going to cook them @ 215 until 195 with the DigiQ. I know I am supposed to put the meat probe in the larger of the 3 butts, but will this process overcook the other 2 smaller butts?!? I have cooked 2 butts before but they were around the same weight. Any thoughts!?!?
Comments
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At 215 they will never get done. Do all butts at 250. The smaller ones will be done sooner.
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Unless you are planning on pulling these butts off next Tuesday :( I'd suggest jacking the dome temp up to 250 degrees.
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At 215°, you will never get the butts to 195°! Dome should be 250°. I would put the probe in one of the small butts and pull when they are done. Then, put it in the large one and let it finish.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
hahaha - I type too slowly!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I do mine closer to 250, than 215. I would put the probe in the smaller one. why put it in the larger one? Makes no sense to me. When the small one is done you pull the probe and check the others. IF they are undercooked, then you can pull the small one and continue with the others. Why overcook a piece of meat. For those that say you can't open it up before it's done I say foey (sp?). People open left and right to spray with things, sprinkle or whatever. They do it with Butts, they do it with ribs. End result is tasty. IT will be fine. Especially a shoulder.
The larger chunk could even be done at the same time depending on where it was in your EGG. -
LOL. It was answered as I typed. Oh well.
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Considering he got the same three answers within 9 minutes ain't that bad at all.
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Thanks guys for the quick responses! In the past, i've cooked the butts a 215 and even though it took 18 hours they were wonderful! So now I'm kinda confused…go with 250 or stick with what I've done in the past?!?
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I think folks are concerned that your 218F temp is the dome temp, which means your grate temp (where meat is) may be 200 or so. If you are trying to get to a finish temp of 200 it would take forever. Not that it cant be done as you obviously eventually get there.
Most folks hit 250 though and will get the same results in less time. -
Gotcha thanks!
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Hi M. & Welcome
You will get many different suggestions to choose from on this forum. Since the 3 butts are far apart in weight . I think to do it right you need a remote therm for meat to give you readings while BGE is closed. I suggest cooking @ 250*. You want to open BGE least amount needed as it will dry meat and loose temp the more opened. My personal suggestion is to put probe in smaller butt and close BGE and do not open till small butt hits 195-200,then pull 2 smalls off and place probe in larger butt till it reaches the same 195-200. Hope this helps and post some pic's when you get a chance.BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997 -
2 Butts I did last weekend…18 hour cook! First Pic try so bare with me.
[img size=150][/img] -
try preview button when posting photos to check themBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Those bones look like they're ready to get up and walk away. Nice cook.
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