BBQpve Posted October 9, 2016 Share Posted October 9, 2016 Trying my first Boston Butt today. Here it is rubbed down. Waiting for the white smoke to go away and settle into good smoke TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 9, 2016 Share Posted October 9, 2016 Welcome to Kamado Guru. Looks like you're off to a good start. When you get a chance please go to the introduction section and tell us a little about yourself. Quote Link to comment Share on other sites More sharing options...
BBQpve Posted October 9, 2016 Author Share Posted October 9, 2016 Pork it's on the grill. Fat cap up. Water pan with Apple cider vinegar and H2O under. Quote Link to comment Share on other sites More sharing options...
wickedcajun Posted October 9, 2016 Share Posted October 9, 2016 Looks good... You really dont need a water pan on a kamado... Drip pan, yes!!! Quote Link to comment Share on other sites More sharing options...
BBQpve Posted October 9, 2016 Author Share Posted October 9, 2016 Well I'm now 9 hours into the cook, and it's not done. 7 lb. butt. Temps have been 230-260. What should I do? Should I foil it. I think I'm through the stall, as it stayed at 161-163 for a while. Should I increase temp? suggestions please Quote Link to comment Share on other sites More sharing options...
BBQpve Posted October 10, 2016 Author Share Posted October 10, 2016 Well didn't get any responses in time to help. Cut a piece off and served it. Left rest on for another hour. Never got to temperature, so I had to pull that too. Tasted pretty good, but wasn't quite as tender as it could've been. TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
wb.tarleton Posted October 10, 2016 Share Posted October 10, 2016 Well I'm now 9 hours into the cook, and it's not done. 7 lb. butt. Temps have been 230-260. What should I do? Should I foil it. I think I'm through the stall, as it stayed at 161-163 for a while. Should I increase temp? suggestions pleaseSorry you did not get a response in time.Cooking meat is not about time, but internal temps. A BB should be done between 195-205 (I pull it out at 203) and then rested at least an hour. Your ambient temp was perfect. If you have the time, don't wrap at the stall. Just ride it out. If not, you can wrap it but it does soften the bark. Bringing temp up to 275 can hurry it a little too. Just don't overdo it. I like to plan the butt to be done 2-3 (even 4) hours ahead of time. It gives some leeway if the meat takes longer than expected. Then wrap, and place in a warm cooler (look up faux cambro) until a little before it is time to eat. Then pull the pork and serve. Sent from my iPhone using Tapatalk bdcmkc 1 Quote Link to comment Share on other sites More sharing options...
In2Fish Posted October 10, 2016 Share Posted October 10, 2016 definitely good advice above. If it tasted good, keep eating and enjoying. Im thinking there will be a next time. Quote Link to comment Share on other sites More sharing options...
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