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Help a newbie with Boston butt timing

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    #31
    Lookin good. If you have the time try no foil. What's your internal temp, pit temp, and time before u eat?

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      #32
      I ended up foiling it, simply because the wind is now gusting to 45 mph. It's absurd... a few days ago we were in the 70s. Internal temp is 180°, pit is 240°, and I have about four hours until people start arriving.

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      • Huskee
        Huskee commented
        Editing a comment
        I read this and figured you were spot-on timewise, especially if your pit temp rose after wrapping, with enough time for an hour or two in the cambro.

        How'd you end up doing?

      #33
      At 240F you'll be done in plenty of time.

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        #34
        So the timing worked out perfectly. I ended up putting the butts into cambro for about two hours, and was able to smoke some brats and ABTs too. Everything finished up right around 7:00 PM, and people started coming at 7:15 PM.

        Pretty girl was impressed, and I had several inquiries if this was gonna be a regular weekend thing. Couldn't have done it without all of you folks, so thank you!

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        • Dr ROK
          Dr ROK commented
          Editing a comment
          Love the box centerpiece on your last pic

        #35
        Excellent T&P. That's some good looking cue

        I'm glad everything worked out!

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        • TriedAndProven
          TriedAndProven commented
          Editing a comment
          I appreciate all the guidance!

        #36
        ALRIGHTALRIGHTALRIGHT!!

        Just saw the ending. Glad all worked out so well. Q looked great! Hope you keep us updated on your Qing!

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          #37
          Glad it all worked out, I didn't see this post at all. I've been married too long, wife isn't impressed with anything I cook any more...

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