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Unread 05-06-2006, 07:27 AM   #7
thunter
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Quote:
Originally Posted by bbqinNC
Based on a picnic shoulder I did last week, I would check the temp around 10 hours to see how close you will be, 16-20 hours seems a little long. I did a 9.5# shoulder and pulled it from the smoker at 205 degrees. It only took 12 hours. Your butts are 8 and 9 lbs, I would think it they would cook in about the same amount of time as mine. I tried to maintain a pit temp of 225 and bumped it up a bit higher for the last 2 hours.
I use Polder Probe all the way through my butt and brisket cooks so I will be monitoring all the time. If those babies get done under 16-20 hours - Bonus! I think will shoot for a higher temp before taking them off the smoker. Mostly, I take them off at 195* but I think I will let them roll to 200*-205* to see how I like it.
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