Polaris6 Posted December 9, 2017 Share Posted December 9, 2017 Bringing her up to temp for the first inaugural cook. 8lb Boston Butt from Costco with Code 3 Spices Rescue Rub and apple wood for smoke. Plan to cook at 250 overnight and foil with apple juice at 160. Estimate 12-14 hours with current outside temp 30 degrees with light snow! Tried to attach picture but when I try to upload is says error. Can't wait! Billy Grills and KismetKamado 2 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted December 9, 2017 Share Posted December 9, 2017 Can’t wait to hear how it turns out! And hopefully see it as well! Quote Link to comment Share on other sites More sharing options...
Billy Grills Posted December 9, 2017 Share Posted December 9, 2017 Good luck Polaris and I don't envy you at all with those temperatures although grilling a nice hunk of meat on the Kamado would make up for it somewhat Its 28 C here at the moment and I currently have my first Boston Butt resting in the esky after a 15 hour cook. It was an 8 pounder as well. All the best mate and hope to see some pics soon. Cheers, Billy. Quote Link to comment Share on other sites More sharing options...
Polaris6 Posted December 9, 2017 Author Share Posted December 9, 2017 Great to hear cheers Quote Link to comment Share on other sites More sharing options...
Polaris6 Posted December 9, 2017 Author Share Posted December 9, 2017 Currently at 7.5 hours, little weird thing happening. First 4 hours my Weber Igrill ambient probe and Kamado Joe thermometer were very close to the same reading. Woke up and see that the igrill probe only reading 225, however the Joe was reading 250. The snow and wind really picked up a lot over the night and I'm not sure which temperature reading to believe. I'm going to go with the Igrill as its at grill grate height. Looking at my grapes of temperatures overnight it appears the butt has just reached a stall as it stopped moving upwards and hit a plateau. Any idea which temp I should believe? I'm thinking the intense wind and snow are playing with the temp reading differential between the two. Thanks! Quote Link to comment Share on other sites More sharing options...
Billy Grills Posted December 9, 2017 Share Posted December 9, 2017 I think the cut of meat is pretty forgiving Polaris6 and the temp range you are in shouldn't have to much effect on the end result, except it may get done a little quicker or slower. Quote Link to comment Share on other sites More sharing options...
Squarehelmet Posted December 9, 2017 Share Posted December 9, 2017 Don’t mess with it. Either temp is fine. Quote Link to comment Share on other sites More sharing options...
Polaris6 Posted December 9, 2017 Author Share Posted December 9, 2017 Thanks guys Quote Link to comment Share on other sites More sharing options...
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