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First Boston Butt on Kamado Joe


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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

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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. 

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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

Sorry 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

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