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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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Old 05-31-2008, 12:52 PM   #1
Found some matches.
Join Date: 05-17-08
Location: morristown,tn
Default need to know next 30 min

put two pork butts in smoker at 8am it is now 2pm eastern both weigh 6lbs apiace internal temp on butts are 165 degrees are they ready to take out or leave longer.
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Old 05-31-2008, 12:55 PM   #2
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Leave them in. They will probably stay at 165 for a while(plateau). Take them off at around 190 to 200. Wrap and cooler for about an hour or two. Unwrap and pull. If you want to serve sliced pork then you can take them off now.
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Last edited by BIG 12 BBQ; 05-31-2008 at 12:56 PM.. Reason: spelling
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Old 05-31-2008, 12:56 PM   #3
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Join Date: 01-16-07
Location: Southern MN

Take out and foil. Put back in smoker.
When temp hits 195 pull out and put in cooler for an hour. Then they are ready to pull when you need them.

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Old 05-31-2008, 01:01 PM   #4
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Join Date: 08-11-03
Location: Long Island, NY
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yeah, what they said..

165-170 for slicing.

190 for pulling.

1.5 hours per pound at 250 to go to pulling temps.
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Old 05-31-2008, 01:03 PM   #5
Found some matches.
Join Date: 05-17-08
Location: morristown,tn

thanks for info brethern
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Old 05-31-2008, 01:59 PM   #6
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Join Date: 11-02-07
Location: Carthage, TN

I'll be over later to "verify" you did it correctly
Large BGE
UDS x 2
Weber 22.5" kettle
Chargriller SnP

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