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Old 04-23-2005, 02:54 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, 04:13 PM   #2
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Who's quote is that?
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Old 04-23-2005, 04:16 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, 05:19 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, 06:10 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, 06:38 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, 06:47 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, 08:21 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¬į.
Raine, are you going by a top grate temp or dome temp temp?
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Old 04-23-2005, 08:37 PM   #9
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Raine, What final temp. of the meat?
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Old 04-23-2005, 10:30 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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Old 04-23-2005, 11:19 PM   #11
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Greg,

I always try to keep my dome temp at 235-250. If I'm there I know my top grate temp is 220-235. That's right where I like to keep my temps for butts, ribs and brisket. I really don't get all that upset if the dome temps creep up a bit, especially with that large a piece of meat, but I will try to get it back down into range.
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Old 04-25-2005, 11:04 AM   #12
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Good timing on this question....I just did about 15 lbs. on the top grate of my WSM friday nite. One 6 lbs. and a 9 pounder cut in half for xtra bark. I really couldn't get my temp over 210 (grate level), maybe it was some wet charcoal or something, it was pretty crappy out, maybe it was the 8 pounds of beans I put on the bottom rack, not sure. The short of it is that after about 11 hours, I was only at about 170*!! I would of just kept running it with more charcoal (when it's done, it's done), but the weather was gonna get really bad, so I foiled 'em and put them in the oven at 225 for a couple of 3 hours, and they were at a nice 200-205*. Pulled beautifully, I think I had better bark (not as crusty) running at the lower temp...the beans were another story...

Rob
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Old 04-25-2005, 07:11 PM   #13
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Quote:
I really couldn't get my temp over 210
If the beans went in cold that'd hurt your rise. Did you ever pick up that hickory?
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