Been a long time

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oldusedparts USER_AVATAR
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Been a long time

Postby OldUsedParts » Thu Apr 14, 2022 5:27 pm

I have a 5# Pork Butt that I'm wanting to do tomorrow on my Pellet Pooper.
WILL THIS WORK?????
If I preseason and the smoke it at 300 (instead of 250) until it reached 195 ?
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Been a long time

Postby Rambo » Thu Apr 14, 2022 5:42 pm

I don’t know why it wouldn’t
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Re: Been a long time

Postby bsooner75 » Thu Apr 14, 2022 5:45 pm

Porks got a lot of fat in it. I run it closer to 300 usually. I also tend to go closer to 202 for a done temp but mainly just look for the bone to spit out. My preference is to wrap when the bark gets where I like it


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Re: Been a long time

Postby OldUsedParts » Thu Apr 14, 2022 5:54 pm

thanks, I'd like to step the heat up some but wasn't sure :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Been a long time

Postby 1MoreFord » Thu Apr 14, 2022 8:29 pm

300 or even 325°F will work fine. If you want to slice or chop 195° is good but if you want to pull it needs to go over 200°. Best way to tell is when it probes tender or you can pull the bone out cleanly.
Joe

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Re: Been a long time

Postby Rambo » Thu Apr 14, 2022 9:15 pm

1MoreFord wrote:300 or even 325°F will work fine. If you want to slice or chop 195° is good but if you want to pull it needs to go over 200°. Best way to tell is when it probes tender or you can pull the bone out cleanly.

This is Gospel :tup:
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Re: Been a long time

Postby OldUsedParts » Fri Apr 15, 2022 12:57 pm

Couldn't get the Pellet Pooper to work this morning so I had to use the Oven. It's been on at 250 for 4 hours and I'm gonna up the heat to 300 and cook until 200 I.T.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Been a long time

Postby Smoking Piney » Fri Apr 15, 2022 2:49 pm

1MoreFord wrote:300 or even 325°F will work fine. If you want to slice or chop 195° is good but if you want to pull it needs to go over 200°. Best way to tell is when it probes tender or you can pull the bone out cleanly.


That's my method. I cook 275-300. When it hits 205 IT I probe for tenderness and see if the bone is loose. If I'm there, I'll foil, towel, and cooler it for a few hours before I pull it apart.

I really need to cook a butt soon. :D
John - Hopelessly addicted to smoking and grilling. :D
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Re: Been a long time

Postby OldUsedParts » Fri Apr 15, 2022 3:58 pm

Well, even tho I tripped on the correct procedure a few times, it came out great and the sammies were awesome.
My picture taking was even worse than my procedure.
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Been a long time

Postby Smoking Piney » Fri Apr 15, 2022 4:00 pm

Righteous, OUP! :salut:
John - Hopelessly addicted to smoking and grilling. :D

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