Pork Butt BGE Pit temp - If I set my grate temp for 250-275 is that to high?
I would like to use meatheads recipe, salt brine and Memphis Rub but set up the cook early AM and avoid an overnight cook.
Setting at 250 Grate temp would be about 1.5 hrs per lb vs 225 grate at 2 hrs per lb. Would there be any issues in using a higher temp?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Not at all, pork butt can handle it. In fact you can go up toward 300-325 if you choose. You'll get killer bark that way if you like a hardy bark. Also, cook time depends more on thickness than a per-lb rate. Take notes, and you can use the data on future cooks for timing.
I was mainly concerned with the sugar content in the rub resulting in a bitter tasting bark. If I could set it at 275 grate then I could speed up the cook.
Yep. If you stay below 350 you should be ok. ~350 is where sugar starts to burn with enough exposure. You can maximize your cook speed by going 300, but 275 will help some too.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I don't know about reflective heat from meat being too close to the dome, but if you're in the center-ish of your cooker you should be in mighty fine shape at those temps. Something I like to do is cut my butts down to 3-5lb chunks instead of large 8-9lbers. This gets more rub exposure, more smoke exposure, more bark in the mix, and sometimes even helps speed up the cook.
You will be more than fine at those temps. The higher the temps the easier you will cruise through the stall period. I would not worry very much about heat from the dome. Remember to always cook by temp and not time. Especially in a Kamado, cook times can vary widely across the board.
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