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Pork Butt ????
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61chev
Posts: 539
This is a pic of my butt I put on at 8 This mornin the pic is 2 1/2 hrs in I would like to have it done for supper my Question is can I hurry along by setting the guru to 280 the butt weighs 7# don't want to ruin it just cook a little hotter
Thanks
Thanks
Comments
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I'd think anything under 300 would be fine if you need to push it a little harder...
looking at the pic - DUDE, glad your not in the OCD gasket camp :laugh:Kent Madison MS -
My last butt was a rushed butt (same day butt like yours). One tip- I waited too long to wrap in foil (I was in the 180 range). In the time it took me to open it up and wrap it and get it back I lost 10 degrees of internal temp. So then, I finally just gave up and pulled it once it got back to 180.
If you think you want to foil and blast I would do it around 160-170ish. Just my $.02.
Usually I do overnighters- 2 8ish #ers for 16-18 hours. The rushed butt was a little tough to pull and I had to pick out some fat, but my fam thought it was my best butt yet. Go figure.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I notice that you have 3 temperature probes. Which unit are you using? or is it 2 different monitors.
I would like to get a 3 probes unit myself for 1 pit and 2 different meats...
ThanksMarc -
Oh no - that must be me then, cause the first thing I thought was "OMG, look at that gasket! Noooo, clean it and the dome!". Then I saw the pork.
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I have the guru which has 2 probes 1 for grate temp 1 for the meat then i have another just cheap pyrex that tells the temp of the meat so I can moitor the plateau
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yes I need to do a clean burn for the dome as for the gasket i am just gonna clean off the base and try it without any thats about what I have now anyway
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I've not had much of anything you could call a gasket for years... yes it has a little leak or two, yes it might not shut down as quickly as some would expect, yes I have to gently close the lid because there is no "cushion" ... BUT, I enjoy my cooking much more than fretting over a stupid piece of felt :woohoo:Kent Madison MS
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u got that right
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Thats a good lookin hunk o meat what is it?
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I too have little to not gasket, it has not hurt my cooks in the least. Did Kalua pork last weekend, a 16 hour cook. It was darn good!
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the previous pic was the second half of a 16lb plus brisket that I cut in half to see how it would cook out...
started like this
Kent Madison MS -
that looks really good... how "technical" a cook is it? is it simple?Kent Madison MS
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Just checked the butt 6hrs in dome at 300 grate 275 and 197 internal so it will be ready for supper for sure looks good thanks everybody for the support I will probably leave it for another hour to melt more fat then do the bone and fork test then wrap it for awhile
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Not techincal at all! Rubbed the pork butt in Hawaiian Sea salt (regular sea salt would be fine), then wrapped in banana leaves and smoked in a foil pan. I had an 8lb butt and it took 16 hours. This was my first time doing it this style and it was fabulous! It was very moist and earthy. I got the banana leaves at my favorite Hispanic market.
61chev, sounds like you are the clear. I'm sure it will be a great supper. -
did the pan "drain" or did it cook in the drippings?Kent Madison MS
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pan was for drippings roast on grate
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Not sure if this qualifies for a turbo butt buit was pretty darn good 7# butt in just a little over 7hrs
I set the guru grate temp at 280 which after it all settled in the dome stayed rifgt at 300 I used Penzey's America's bbq rub pretty heavy had a good bark
I would say the pork was just a little dryer than when I had done them loner at 224-250 but still vas good
While it rested in cooler I put on some bushes grillin beans with some rib meat and apple pie filling My wife made up some of her cole slaw Nice meal
six hours in
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