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Approximately 10 lb Boston Butt on YS 640

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    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

    #2
    What temp were you cooking at

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      #3
      Cut that dude in half.

      Comment


        #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.

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        • 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.

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

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          #6
          Welcome to The Pit.

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            #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.

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              #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.

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

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                  #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.
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