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Unread 11-21-2013, 04:47 AM   #1
Astrobeerman
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Default pork butt and turkey questions.....

I plan (or currently cooking actually) a pork butt (8.5lbs) and a turkey for dinner tonight....
Using my UDs at 235-250

My temp is reading 200+ already and I'm 6 hours (began at 10pm cst) into the cook. I think its wrong, but check it anyways........no bone wiggle.....so this tells me to wait, correct?

I plan on ramping up the heat afterwards (325), and smoking a whole turkey. Is this ok?

Kinda worried this. Butt ill be done by 8-10am, and it might have to rest 12 hours, is that ok? Plan on leaving in oven at lowest temp setting till dinner time.....

All and any help appreciated. Thanks
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Unread 11-21-2013, 05:06 AM   #2
Diesel Dave
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Did you wrap the butt?
Just asking as the juices should help keep some moisture during your long hold.
If I remember correctly, as long as the IT stays at 160 you should be fine with the long hold. Under that you get into the danger zone.

Sorry can't help with the bird.
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Unread 11-21-2013, 05:17 AM   #3
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The 8.5# butt should take at least nine hours if not 10. You'll be fine cooking a whole turkey at 325*. As D.D. said above, wrap the butt for the long hold.
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Unread 11-21-2013, 05:29 AM   #4
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To answer your first question, you are correct. No bone wiggle, not done. As for cooking the turkey after, yes 325 is a good temp and the but will hold just fine (when it is really done).
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Unread 11-21-2013, 06:11 AM   #5
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Moved temp probed and some places didn't probe like butter. Temp was 175 in those areas........so......wrapped with some apple juice

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Unread 11-21-2013, 07:37 AM   #6
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It'll get there. That butt is looking real good, BTW.
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Unread 11-21-2013, 08:30 AM   #7
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tukey at 325 won't that dry it out little??
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Unread 11-21-2013, 08:44 AM   #8
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Quote:
Originally Posted by popeye View Post
tukey at 325 won't that dry it out little??
I agree, even in a roaster I keep it 275, pull it at 155, do it that way in the smoker also.
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Unread 11-21-2013, 08:52 AM   #9
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Isn't your cooking to 155 (using 275 tempt)......the same as my 155 (using 325)?
Difference being overall cooking time???

Of course, even cooking wouldn't play a roll since we would be using the same bird, wrapped up the same, to produce the same dispersion of heat for even coooking........
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Unread 11-21-2013, 09:08 AM   #10
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I have no dryness issues smoking turkey at 325. I even finish it higher (350 or so) to crisp up the skin. Final internal temp is the same regardless of what temp I cook it at (though I think 155 is a little low). The only thing I have found different is the need to rest the bird a little bit longer after a higher temp cook.
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Unread 11-21-2013, 09:54 AM   #11
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I don't cook NOTHING under 300 unless it is bacon or cheese
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