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Approximately 10 lb Boston Butt on YS 640

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  • Jeffreym
    Club Member
    • Sep 2016
    • 5

    Approximately 10 lb Boston Butt on YS 640

    Just looking for some advice as to a cook time. I have a YS 640 and I want to know what to plan for. Also, if anybody has any suggestions on pellet type. I will make it to the introductory page later today! Thanks,
    Jeff
  • customtrim
    Former Member
    • Dec 2016
    • 1118
    • stow ohio

    #2
    What temp were you cooking at

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10082
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
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      #3
      Cut that dude in half.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5883
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #4
        I cook on a BGE, but my experience with 10 Boston Butts is extensive. Plan on 1 hour to stabilize your cooker, At 225 plan on about 3 hours to get the internal to 160, 6 more hours to get to 180, and 3 more hours to get to 200. I plan for 16-17 hour cooks of 12-14 actual cooking and 2 to 4 hours wrapped in the faux cambro.

        Comment


        • Donw
          Donw commented
          Editing a comment
          Just did one on the YS-640 and Mr. LA Pork Butt’s advice is right on the money. Mine took 14 hours at 225-235. Cutting in half might help.
      • Jeffreym
        Club Member
        • Sep 2016
        • 5

        #5
        I don’t mind the 12-14 hours, I will set the grill at 225.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 14079
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          Welcome to The Pit.

          Comment

          • fracmeister
            Founding Member
            • Jul 2014
            • 1356
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            #7
            I own that unit and do 10 lb butts all the time. 14 is a good number. I plan on 2-4 hours hold and deliver time and they stay hot.

            When I take them off I wrap in double foil but put 6 oz butter and a tablespoon or two of garlic powder.

            Comment

            • fracmeister
              Founding Member
              • Jul 2014
              • 1356
              • Sprang, TX
              • Dances with lemmings

                (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

              #8
              Pellt type? Most pellets you buy are 60%+ oak so as long as you aren't going mesquite or hickory anything is good. I have used mainly fruitwoods for pork.

              Comment

              • Jeffreym
                Club Member
                • Sep 2016
                • 5

                #9
                Thanks to you all. Salted yesterday, using Meathead’s Memphis Dust and planning on 14 hours on the YS.

                Comment

                • Jeffreym
                  Club Member
                  • Sep 2016
                  • 5

                  #10
                  i hope I did this right I have to read the instructions on uploading photos. This was 5 minutes ago. It is at 163.2° right now. Seems Fracmeister’s advice is dead on. Also including the FireBoard chart.
                  Attached Files

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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