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 ?
Been a long time
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- OldUsedParts
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Been a long time
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Re: Been a long time
I don’t know why it wouldn’t
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Re: Been a long time
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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- OldUsedParts
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Re: Been a long time
thanks, I'd like to step the heat up some but wasn't sure
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Re: Been a long time
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
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.
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Re: Been a long time
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.
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Re: Been a long time
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.
John - Hopelessly addicted to smoking and grilling.
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Re: Been a long time
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.
My picture taking was even worse than my procedure.
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