Butt in process - am I going to make it?

db

deadline on when it needs to be done - dome temp at 260 +/- a bit - internal meat temp at 179 - how much more time do you think until it reaches 195 or so? At what temp can I pull it if I am forced without ruining it? Thanks!!!

gdenby

DB,[p]The plateau usually ends about 180, which is the temperature at which the collagen converts to gellatin. It depends on how much there is to convert and the overall size. Once it starts climbing, it will go pretty quick.[p]Its probably already really good, just not falling to pieces. So any more time you can give it will just make it better. Give it an hour or two in foil and towel wrapped for it to cool to keep moisture from steaming away as you pull.[p]gdenby

probe1957

DB,[p]I think it will have to be close to 195 or it won't pull.

stike

DB,
i've taken it off the grill in a hurry at 185 and it pulled well enough. wasn't "top notch", but no one else eating it noticed it.

fishlessman

DB,
wrap it in foil and bring the dome temp up to 300 plus and it will be done sooner. you could even bring it up to 300 without foil if you like a heavier bark, something i prefer.