I have a Kamado Joe Classic II. I have cooked several Boston Butts and they all seem to take longer than they should. I cooked one today that was 7.5lbs. I cooked it between 240-250 and it took 14 hours to get to internal temp of 195. Any suggestions???
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Agreed with ssandy_561, butts are VERY forgiving. I also boat mine (place in a foil pan and cover with foil) when the fat is getting ready render out, about 150F - 160F which often corresponds with the stall. I want all that jus for my sauce. I usually add some butter and molasses at that time fir a braising liquid. My rig likes to run at about 250F - 275F and I start cooking a butt at around midnight.
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Club Member
- Jul 2016
- 3599
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Bump that temp up as needed. It will still turn out great. 225 is vastly overrated when it comes to butts. Job #1 is to just get it done.
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Club Member
- Nov 2014
- 5111
- Summerfield FL, NE of The Villages
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Cookers:
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