I have 4 butts that I smoked at 300°F for 5 hours. Due to time/schedule/life demands, that's all the time I have tonight.
I've moved them to a large steam pan, doused them with apple juice, and foiled them tight with heavy-duty aluminum foil. They are currently sitting in a 170°F oven overnight until I can pull and package them tomorrow.
I think I'll be okay - it's over 140° so the food cops are happy and 8 hours at 170° ought to render the connective tissue.
Assurances? Warnings? Advice? All are welcome.
Food & Fire
- The carnivorous ramblings of a gluten-free grill geek.