"Brick" > wrote in message
news:e2Mpj.46130$K%.4055@trnddc04...
>
> On 4-Feb-2008, "Dave Bugg" > wrote:
>
>> Bill Riel wrote:
>> > In article <KLJpj.1838$G94.721@trndny02>, says...
>> >
>> >> Why did you want to rotate the butt?
>> >
>> > Probably for no good reason! I thought I had read somewhere that it
>> > would help encourage even heating, though when I think about it, it's
>> > not likely to matter.
>>
>> If you're cooking in a horizontal pit with an offset firebox, then you've
>> got definite hotspots and coldspots which may benefit the meat by
>> rotation.
>> You don't need to worry about it on the WSM.
>>
>> The pork turned out fine, it sounds like to me. The only 'problem' was
>> that
>> it took longer for the butt to cook. Next time, you can do the exact same
>> thing that you did the first time and you'll be fine. Just adjust your
>> start
>> time and you'll be fine. Keep a log of start times and finish times for
>> various sizes and cuts of meat (ribs, brisket, shoulders, butts, etc) so
>> you
>> remember when to get things going.
>>
>> --
>> Dave
>
> What Dave said. I cook in an offset and there's a large variation in heat
> from the firebox end to the far end of the cook chamber. I rotate butts
> 180° at about the halfway point, but do not turn them over. Butts cook
> in an area that runs about 275°F and they typically finish in about 7 hrs.
>
> Ribs are cooked further from the firebox (about 250°) and they usually
> take about 4 hours. Just when I get complacent about the time, I get
> an exception. Every piece of meat is different.
>
> About that temperature "PLATEAU". >

> Finally, there is no need to cook butts at a temperature that takes
> longer then 7 or 8 hours to finish. Several folks here, myself included
> cook at 275° to 325° and get excellent BBQ in a lot less time. (Ribs
> in my cooker take about 4 hours usually. I cook them around 250°.)
>
> --
> Brick(Youth is wasted on young people)

That part I learned from Big Jim a few years ago.

Harry