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-   -   Question about cooking boston butt (http://www.bbq-brethren.com/forum/showthread.php?t=173760)

louisville fan 10-23-2013 08:10 AM

Question about cooking boston butt
 
Im cooking my first butt today. How long should a 4.5lb but cook forand what should the internal temp be? I have figured out that my uds will hold around 225 to 250 degrees steady. Seems that's what temp it likes.

Skidder 10-23-2013 08:20 AM

I would guess 6 to 7 hours till you hit 197 to 200 internal temp.

DownHomeQue 10-23-2013 09:11 AM

Listen to Skidder he is a wise man.. I would reccommend bumping that temp up to 275-300 though.. in your case it may just mean doing everything the same.. just start with a few more lit coals..

nucornhusker 10-23-2013 09:43 AM

The best way to tell it's done is if the bone wiggles freely or if it is probe tender. But for a first time cook, 195* is a pretty common temp for butts to be done.

IamMadMan 10-23-2013 08:17 PM

Sometimes smaller sized buts take longer that the estimated 1.5 hrs per pound (at 225-250), sometimes they don't.

jonboy 10-24-2013 04:34 AM

Is it done yet?
How did it turn out?
Kentucky Fan

tnfan47 10-24-2013 08:41 AM

Once IT hits 195, check for probe tenderness. If it slides in like butter, it's done. Take off and wrap/rest.

scp 10-24-2013 09:01 AM

One of the most forgiving things to smoke and one of the best. Don't forget to use plenty of rub if you like a tasty bark. I used to go by temp...now I still check temp...but check to see if bone wiggles free. Wrap in foil and in cooler for a couple hours.

Enjoy

Branded BBQ 10-24-2013 09:02 AM

Don't be surprised if the temps "stall" on you.

Bludawg 10-24-2013 09:39 AM

BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.


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