Butt Experts?

Austin Smoker

I have a 9.5 lb butt that has been on the egg at 250 dome for 15 hours. Right now it is standing at 188 internal - would appreciate some advice on how high I can bump up the dome in order to finish this bad boy off, as I would like to get some ribs on as soon as it's finished.

Thanks in advance!
Brad

fishlessman

i wouldnt be afraid to bring it up to 325, if it has enough bark for your liking put some foil on it.

dhuffjr

I'd kick it up too.....and highly recommend the foil.

Slotmercenary

you can also finish it off in the oven and throw the ribs on now.

Beanie-Bean

Slot sounds like he's got the solution there. It won't taste any different, because it's already picked up smoke for 15 hrs.

Mahi-Mahi

If you are not going to eat right away the it is ready right now to foil and reheat later. I normally take it off at this temp and than foil it and put in oven and reheat when I am going to serve it. If not the same day I use the food saver with it foiled and refrigerate or freeze depending on the number of days I am going to serve it.
If you use a food saver you can reheat it in warm water if you want or just take off and leave foil on and reheat in oven