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Butt Problem

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Mauch5
Mauch5 Posts: 33
in EggHead Forum
Looking for opinions. The party I am going to tomorrow is starting later than originally planned. I am bringing two pork butts. Problem is that they are going to be ready about ten hours before the party starts. Isn't this too long to FTC? I don't have a yeti. If I reheat will it be ok?
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  • Carolina Q
    Carolina Q Posts: 14,831
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    IMO, that's too long, yeti or not. Reheating will work. It won't be as good, but it'll work.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 32,341
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    I admire your confidence to be able to predict when any big ol hunk of meat will complete a low&slow cook.  That said, I don't know the weights, start time, cook-temp or desired finish time (and related time zone). Absent anything else, I can't offer much other than dial down the BGE cook-temp to slow the cook.  You can let a pork butt run to around 210*F and still be most eggcellent.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SGH
    SGH Posts: 28,791
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    If I may ask what internal temp are you at now?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mauch5
    Mauch5 Posts: 33
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    @lousubcap‌ It's just over a 10 lb butt. I started it at 7pm eastern. Temp is just over 100*F. Party is at 6:30 pm. The egg is currently at 220*F.
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  • lousubcap
    lousubcap Posts: 32,341
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    I'm guessing both butts are at around 10#'s each-Given what I now know and if you can hold around 220*F (on a calibrated dome thermo) you should be able to get into the FTC (Foil, Towel, Cooler) window (easily around 4-6 hours). 
     Remember, that for the great majority of indirect cooks (platesetter or other heat deflector between the burning lump and target meat) the dome initially runs hotter (15-40*F) than the cooking grid temp.  (Longer the dome is shut the less the temperature difference).  I wouldn't worry about the timing until you are up in the 180's on each butt.  Also, each butt will finish at it's own pace and can be a couple of hours different that it's twin.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mauch5
    Mauch5 Posts: 33
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    @lousubcap‌ yes they are both ten pound butts. I really appreciate the advice!
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @Caliking  You around man? We have a butt problem.
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 18,731
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    Present! :)

    +1 to what @lousubcap‌ said.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Eggcelsior said you are the resident butt doctor so who was I to call? :D

    Back to the problem at hand, two pork butts - 20 lbs total - you can keep that warm for 10 hours easily with a good cooler, longer with hot bricks or throwing in a 170F oven (wrapped in foil maybe with some broth or juice) to add a little heat. 
    ______________________________________________
    I love lamp..
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  • buzd504
    buzd504 Posts: 3,824
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    Who moves a party start time 10 hours?
    NOLA
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