Thread: Pork Butts
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Unread 09-17-2010, 04:54 PM   #10
Dave Russell
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Join Date: 01-06-10
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Originally Posted by The Grill Sergeant View Post
Actually, I have 4 thermometers going at a time. 1 at the top vent - usually 25-50 degrees higher than the dome thermometer. Then I have a Maverick ET-7 (dual probe) stuck in the meat - one 4 the top rack one for the bottom.

The two 4 butt smokes I did were each about 33 lbs and they both came in right around 12 hrs without counting the resting period. That's cooking til the internal temp was 197 on top & 193 on bottom racks.

And, another interesting thing... I loaded the bottom grate about 30 min ahead of the top grate - and still, they were all done at once. Amazing!
Ok, I'll guess:

I guess that if they are that done in 12 hours at 225... then you mean 225 measured by the dome therm, which means you're actually cooking around 250.
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