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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 09-27-2006, 11:14 AM   #1
kickassbbq
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Default Boston Butts

A fellow visited my web site and said I was an idiot for smoking a Boston Butt for 12-14 hours at 225. He said he smokes them at 225 for 6 hours and they are done perfect.
I did verify the fact that I am an idiot, but that has nothing to do with smokin'.
I suggested he check his actual smoker temp with an oven thermometer. I really do not think you can smoke a Butt to an internal temp of 195 in 6 hours at 225 with an additional hour at 300 and get it to 195.
I told him a Fast Cook Method takes 4.5-5 hours at 375-400 for an internal of 195.
I also told him time in the smoker has nothing to do with it. It's the internal temp of meat that means it is done, not time in a smoker!!!!!
I think he may have a Microwave smoker!!!!!!!!!!! I want one!!!!!
What do you guys think?
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Unread 09-27-2006, 11:22 AM   #2
jt
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Ask him to define "perfect"
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I didn't hijack the thread. I just took it in a completely different direction.

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Unread 09-27-2006, 11:28 AM   #3
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Perfectly RARE
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Unread 09-27-2006, 11:32 AM   #4
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............ my last was really small _ 3.4 lbs_ (this past week-end) and I was well over 6 hours getting it to 196*F. I actually tried something from a post here and foiled after 4 hours (it was about 185*F), moved to Broilmaster until 196*F and then (unfoiled) back to BGE for 90 minutes to 'set' the bark. There was a good amount of juice in the foil which I mixed with some Blue Collar sauce and used bear claws to pull the pork. I ended up with 2.3 lb of the most tender, terrific tasting p-p so far!

In response to your post ..... I don't trust any substitute for 'Low & Slow' ... which for me means something very close to 225*F chamber temp.
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Unread 09-27-2006, 12:00 PM   #5
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Six hours at 225°? Ask him how big that sucker was. I'll bet it was a pork chop. ;)
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Unread 09-27-2006, 12:20 PM   #6
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Quote:
Originally Posted by Arlin_MacRae
Six hours at 225? Ask him how big that sucker was. I'll bet it was a pork chop. ;)
Maybe a butt sliced into country ribs?
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Unread 09-27-2006, 12:38 PM   #7
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Quote:
Originally Posted by Arlin_MacRae
Six hours at 225? Ask him how big that sucker was. I'll bet it was a pork chop. ;)
You got that right! I did one 7 lbs sunday 10.5 hrs to hit 195. Man it was good!
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Unread 09-27-2006, 12:45 PM   #8
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Quote:
Originally Posted by jt
Maybe a butt sliced into country ribs?
My thoughts exactly. Either that or he's slicing it up after cooking like you do a loin. I imagine it would be pretty tough to pull apart. Of course, I guess everyone has their own definition of perfect.
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Unread 09-27-2006, 12:49 PM   #9
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Rule of thumb, 7lber, 10 hours at 225-250. Do the math.

10 hours = 600 minutes / 7lb = 85 minutes per lbs.

He did one in 6 hrs which is 360 minutes / 85min per lb = 4.2

so.. he cooked a 4.2 lb butt. Must've got it from Paris Hiltons pet Pig.
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Unread 09-27-2006, 12:59 PM   #10
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Phil,

Two observations:

a) You're a mathemagician
b) You know too much about Paris Hilton
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Unread 09-27-2006, 01:12 PM   #11
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chit, if i was a mathamagician I'd wave my wand at her and have her leave cash..

and BTW.....



chit.. StLouQues here!!!! someone close the door before he escapes again!!!
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Unread 09-27-2006, 01:18 PM   #12
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While you are waving that wand, how bout giving her a brain.
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Unread 09-27-2006, 01:21 PM   #13
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Getting a bit off topic, aren't we? ;)
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Unread 09-27-2006, 01:40 PM   #14
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Quote:
Originally Posted by BBQchef33
chit, if i was a mathamagician I'd wave my wand at her and have her leave cash..

and BTW.....



chit.. StLouQues here!!!! someone close the door before he escapes again!!!
Careful, she seems to make a habit of taping men that wave their wands....
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Unread 09-27-2006, 01:42 PM   #15
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the real idiot is the guy who didn't get your name Kick Ass BBQ who big a boy r ya?
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