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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-23-2013, 08:10 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 09-26-13
Location: Glasgow Ky
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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.
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10-23-2013, 08:20 AM
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#2 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I would guess 6 to 7 hours till you hit 197 to 200 internal temp.
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10-23-2013, 09:11 AM
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#3 |
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is One Chatty Farker
  Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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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..
__________________
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10-23-2013, 09:43 AM
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#4 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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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.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-23-2013, 08:17 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Sometimes smaller sized buts take longer that the estimated 1.5 hrs per pound (at 225-250), sometimes they don't.
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10-24-2013, 04:34 AM
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#6 |
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is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Is it done yet?
How did it turn out? Kentucky Fan |
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10-24-2013, 08:41 AM
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#7 |
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Full Fledged Farker
Join Date: 02-12-13
Location: Nashville
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Once IT hits 195, check for probe tenderness. If it slides in like butter, it's done. Take off and wrap/rest.
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10-24-2013, 09:01 AM
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#8 |
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is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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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
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WSW 22..Weber Performer..IQ110..Maverick ET732 |
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10-24-2013, 09:02 AM
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#9 |
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Full Fledged Farker
Join Date: 10-11-13
Location: Mississippi
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Don't be surprised if the temps "stall" on you.
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"I'm not completely worthless...I can always serve as a bad example!" |
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10-24-2013, 09:39 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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