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Old 04-23-2005, 01:54 PM   #1
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A Tempreature Question

I was reading a post on the TVWB where a guy was going to try an extra long cook...not the point...the question is this:

What is the correct temp for cooking pork butts? I have tried to keep my WSM around 230 or so during the cook. However, it seems to have taken incredibly long the last few times...and I don't think it was the fat plateaus we all know about.

Do I need to cook my butts at a higher, let's say 240's, temp to get the job done in a more timely manner? I know it's not about rushing, I'm not saying that. I just want to make sure I am cooking at the right temp!

Thanks!
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Old 04-23-2005, 03:13 PM   #2
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It's done when it's done.

Who's quote is that?
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Old 04-23-2005, 03:16 PM   #3
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Sometimes it just seems to take way longer then others...I am just trying to re-assure myself that I am doing the right thing, I guess??!
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Old 04-23-2005, 04:19 PM   #4
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This opinion comes from a an award winning bbq'er.

If I have a choice, I like to go between 200 and 220.

If I need to save a little time, I take it up to 240 to 250.

I have on occasion started at much higher temps to get the juices flowing, then backed down to a lower temp when the butt reaches around
135...this allows the meat to heat up, but still gives you a long slow render.
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Old 04-23-2005, 05:10 PM   #5
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I almost always cook at 210* - 220*. My butts take almost always 2 - 2 1/2 hours per pound. 8 pound butts I give myself 24 hours. If done earlier, I just let it sit wrapped in the cooler.
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Old 04-23-2005, 05:38 PM   #6
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I'll stick with what I'm doing then...perhaps the last few times my patience has just worn thin... #-o
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Old 04-23-2005, 05:47 PM   #7
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Greg, the rule of thumb I go by is (dome temp between 240-265) no lower, no higher. That makes very consistent (2hr per lb) cooks for me. Each cook may take a bit longer or less than others, but keeping a consistent smoker temp every time will produce consistent cooks.
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Old 04-23-2005, 07:21 PM   #8
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Quote:
Originally Posted by Raine
On the WSM at competition we have cooking about 7-8 lb butts around 11 hours at around 240-250°.
Raine, are you going by a top grate temp or dome temp temp?
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Old 04-23-2005, 07:37 PM   #9
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Raine, What final temp. of the meat?
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Old 04-23-2005, 09:30 PM   #10
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Quote:
Originally Posted by Captain Morgan
This opinion comes from a an award winning bbq'er.

If I have a choice, I like to go between 200 and 220.

If I need to save a little time, I take it up to 240 to 250.

I have on occasion started at much higher temps to get the juices flowing, then backed down to a lower temp when the butt reaches around
135...this allows the meat to heat up, but still gives you a long slow render.
Who's this award winning BBQr you're quoting? #-o =D>
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