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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-10-2005, 10:45 PM   #16
Jeff_in_KC
somebody shut me the fark up.
 
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Quote:
Originally Posted by DWFII
I don't know who came up with the 1.25 hour per pound formula, but I think it's more wishful thinking that fact. I've never ever heard of anyone doing a butt in the neighborhood of 4 lbs in less than 3 hrs. per lb. And even when you get in the 7 lb range, almost every story you read it's 16 hrs or so.
Saturday night / Sunday morning... 8 pound Boston Butt on at 10:45 pm and off into the cooler at 8:30 am. Cooked at about 225-230* around 95% of the time. I was kinda surprised myself but it turned out great! Took it to 200* and pulled four hours later.
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Unread 10-20-2005, 12:51 PM   #17
sfisch
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I've never done a butt yet but picked up a Boston last night. Its a little over 4lbs. Want to eat it Sunday so I thought I'd get it all rubbed up Fri night or Sat morning and put it in my WSM late Saturday night.
At what point and for how long should I foil it and then how long should it stay wrapped up in the cooler?
Thanks
Scott
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