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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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09-26-2005, 01:48 PM
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#16 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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DW,
Those are the same temps I run, and butts of that size would be jelly inside at the 11 1/2 hour mark here in OK. I wonder if it's an altitude issue? You're at, what, 3,000 feet there? I think there's a thread in here that talks to altitude and cooking that might explain it. Curious.
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09-26-2005, 01:49 PM
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#17 | |
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somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Quote:
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09-26-2005, 03:38 PM
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#18 |
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Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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i was thinking about the altitude thing too, but I can't seem to get a small butt to cook any faster than a big one either, and I am practically below sea level here[111 feet to be exact]. I have decided to try starting the smaller ones off hotter, then backing off on temp before internal get too high. I did a couple of 4 pound chuck roasts that way the other day in just under 8 hours to get to 195. Have not tried it with a butt yet; maybe this weekend
I normally try to stay around 225, but I started the chuck off at 275, for the first hour, then dropped the temps back to 225. Foiled for the last hour and a half.
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