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Post by ratpack on Jun 30, 2008 16:47:51 GMT -5
Planning my first Boston Butt this weekend on my Oval Primo. Am pretty confident except for preparing charcoal and chips. I plan to cook indirect with all charcoal on one side. How do I add wet chips to get smoked flavor and for how long? Just keep throwing in on top every hour or so? Mix in layers when I build charcoal pile?
For a 5-7 pound butt, can I get by with half of Oval of charcoal? About how long should I expect to cook at 225 to achieve 195 internal temp?
Thanks,
RatPack
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Post by BBQ Butcher on Jul 1, 2008 3:44:10 GMT -5
Planning my first Boston Butt this weekend on my Oval Primo. Am pretty confident except for preparing charcoal and chips. I plan to cook indirect with all charcoal on one side. How do I add wet chips to get smoked flavor and for how long? Just keep throwing in on top every hour or so? Mix in layers when I build charcoal pile?
For a 5-7 pound butt, can I get by with half of Oval of charcoal? About how long should I expect to cook at 225 to achieve 195 internal temp?
Thanks,
RatPack First, welcome to the world of ceramic cooking! Second, I would just mix some chips or chunks in with the charcoal when you build the fire. That way you don't have to worry about adding any later, plus you won't have to open the dome and lose any valuable heat. Yes, a half (full to the bottom of the drip pan rack) load will last with no problem. Also, once the meat reaches a temp of around 140-150°, it won't take any more smoke. Can't think of the scientific term for that, but it usually takes about 3-4 hours (+ or -) for that to happen. At 225° you can plan on approx 1½ hours per pound for the Butt. It may take longer, it may be shorter, as every piece of meat is not the same. Also, at/or around 160° internal, the temp will stall and not rise for a while. This is called the "plateau" and the collagen is melting. This is normal and nothing to worry about. Once the plateau is over, the temp will start rising again. Once you hit your 195°, you might want to consider wrapping the meat in foil to rest about 30 minutes. This gives the juices a chance to settle down and redistribute themselves. Good luck...
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