Dana Myers wrote:
> Nonnymus wrote:
>> Well, I guess it was about time I got my comeuppance, and I sure did-
>> in spades. We were at the son's place over Thanksgiving, and he
>> wanted to have old Dad show him how I prepared and smoked the butts he
>> so fondly remembers. He has a Bradley we got him about 6 months back,
>> and is now quite proficient with wings, ribs and brisket, but hasn't
>> done a butt yet. I also got him a digital controller for the Bradley,
>> but he'd not used it yet.
>
> Sounds like a recipe for trouble. Unfamiliar cooker, trying out
> something new on the cooker, etc.
>
> My rule of thumb for butts/shoulders is to allow 90 minutes/lbs
> cooking around 250F. If it gets done sooner, great, and it's
> rarely not done "in time".
>
> What temperature do you normally cook butts at?
>
> Dana

Typically, I set the hood temp in the 220f range and butt internal at
185-190f. The time doesn't matter, since the digital thermostat ramps
the hood temp down to the meat setpoint. Generally, a butt that starts
around room temperature takes in the range of 7-8 hours, minimum under
my own circumstances. Personally, I like a lot of the Mr. Brown mixed
in and sometimes goose the hood temp up another 20f to start with, so
that I get more browning. However, IMHO it affects the texture of the
meat and it's a flip of the coin whether I'll do it or not.

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son