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Message
Grill thermometer placement for long cooks on Primo
Posted on 5/9/14 at 1:09 pm
Posted on 5/9/14 at 1:09 pm
I’ve completed several long cooks on my Primo (12h-14h) but I’ve read a lot online saying butts should take 18-24 hours depending on size. All of my cooks have been within that 12-14h window whether I’m cooking a single 7# butt or four 12.5# butts. I cook at 225 and set my maverick to alert me if the temperature moves out of a 210-245 window. My normal grill thermometer placement is as near the center of the grill as possible (if I’m cooking a single piece of meat, it would be off to the back a few inches from the meat, always away from direct heat).
The fact that my times are on average well less than the internet average leads me to believe that my actual temperature is much higher than 225.
Am I putting my thermometer in the right spot? Is there something else I may be missing? Or are my cook times ok?
Note: the meat always turns out FANTASTIC so I'm just splitting hairs here.....
The fact that my times are on average well less than the internet average leads me to believe that my actual temperature is much higher than 225.
Am I putting my thermometer in the right spot? Is there something else I may be missing? Or are my cook times ok?
Note: the meat always turns out FANTASTIC so I'm just splitting hairs here.....
1
Posted on 5/9/14 at 1:19 pm to Coon
What your dome temp?
Posted on 5/9/14 at 1:23 pm to Uncle JackD
Usually with 10deg of my maverick.
Posted on 5/9/14 at 1:29 pm to Coon
Hm Dunno then. I always hear to cook by internal temp, not time.
I just picked up some byrons butt rub for the weekend. The egg will be smoking allllll weekend.
Question, do you put mustard or anything on your butt roast before applying the dry rub?
I just picked up some byrons butt rub for the weekend. The egg will be smoking allllll weekend.
Question, do you put mustard or anything on your butt roast before applying the dry rub?
Posted on 5/9/14 at 1:40 pm to Uncle JackD
every piece of meat will cook differently. i've done 8lb butts that go for 10 hours and done 8lb butts that go for 12. it's never an exact science.
i keep the grill thermo (when using one) as close to the meat as possible
i keep the grill thermo (when using one) as close to the meat as possible
Posted on 5/9/14 at 1:41 pm to Uncle JackD
quote:
Question, do you put mustard or anything on your butt roast before applying the dry rub?
I do. Thin slathering of regular Crystal yellow mustard
Posted on 5/9/14 at 2:40 pm to gmrkr5
I use Byron's Butt Rub on my cooks. I don't put mustard. I put it on one once when i was cooking two and could not tell the difference betweem the two so i nixed that step. i just pull it from the fridge, apply rub, and put on grill.
Pulled pork is almost as easy as cooking corn from a can...
Pulled pork is almost as easy as cooking corn from a can...
Posted on 5/9/14 at 3:06 pm to Coon
Bad Byron's is awesome on the butts. Last time I did two and slathered one in mustard and one in pure cane molasses. Boy was it good
Posted on 5/9/14 at 8:44 pm to Sherman Klump
Decided to throw a butt on the primo tonight. Here's how I set up my grill thermometer:
Posted on 5/9/14 at 8:49 pm to Coon
I'll be tossing mine on in the morning
Posted on 5/9/14 at 8:53 pm to Uncle JackD
I hit rouse on the way home. That butt, 4 racks of baby backs (I'll 3-2-1 them once the butt is done tomorrow), and a handle of crown....
Posted on 5/10/14 at 6:45 am to Coon
Posted on 5/10/14 at 9:02 am to Uncle JackD
Butt done (11 hours for 8#). I'll do the ribs this afternoon...
Posted on 5/10/14 at 9:10 am to Uncle JackD
UncleJ, let's see a pic of that table.
Posted on 5/10/14 at 10:00 am to Coon
quote:
's see a pic of that table.
Posted on 5/10/14 at 10:03 am to Coon
quote:How do you do your ribs?
I'll do the ribs this afternoon...
Posted on 5/10/14 at 10:21 am to Uncle JackD
Can't really see much of that table with all that crap on it 
Fify
quote:
I'll be tossing it in the morning
Fify
This post was edited on 5/10/14 at 10:23 am
Posted on 5/10/14 at 10:21 am to Uncle JackD
Man I want to smoke something on the primo after looking at these pics.
This post was edited on 5/10/14 at 10:23 am
Posted on 5/10/14 at 10:31 am to NOLAGT
Get with it brah!
Posted on 5/10/14 at 10:34 am to Uncle JackD
Ima let you do all the work then I'm going to come snatch it off the grill when the lil one distracts you.
And to the OP the only ones I did so far took about 16hrs at 225ish. I put the grill temp probe between the two butts twords the back. Both were about 7-8lbs. Bad Byron's and nothing else...next time I may sprinkle a little after I pull it.
And to the OP the only ones I did so far took about 16hrs at 225ish. I put the grill temp probe between the two butts twords the back. Both were about 7-8lbs. Bad Byron's and nothing else...next time I may sprinkle a little after I pull it.
This post was edited on 5/10/14 at 10:40 am
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