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Finish help for Boston Butt

CSmith
CSmith Posts: 44
in EggHead Forum
I have two 8lb Boston butts going right now. They have been holding steady with dome temp at 300-330 since about noon. Needing these to finish in about 2-3 hours at the latest. They're at about 145 internal temp. I've heard wrapping in foil will make the bark "chewy". So don't want that. Should I just keep un-foiled till 200? This is my first Boston butt and have people coming over for pulled pork sandwiches at about 6:45 central time. So would like to impress! Made my own Chipolte Blueberry BBQ sauce and homemade slaw and homemade pickles. Also throwing on some homemade boudin from a buddy of mine. 
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Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,972
    Just keep going, no foil. Open vents if needed to get them done. Take off 1 hour ahead of serving to let rest, then pull. Slaw looks good! 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Carolina Q
    Carolina Q Posts: 14,831
    For future reference, here's a nice little cheat sheet for temps and times.
    http://eggheadforum.com/discussion/comment/2164865#Comment_2164865

    If it finishes early, you can hold a butt in a cooler for 4-5 hours easily. It's better to start earlier than you think you need to so you're sure to finish on time. I recently started one (8 lb I think) at 10AM, finished about 5:30 or 6. 320° dome. 

    I never foil so I'm not sure if you need to. You can always bump the temp to 350°, or even start there. If you finish early, THEN wrap it in foil, then a bath towel (not your wife's favorite!) and put it in a cooler til time to pull.

    Hope this worked out for you... or that you have some good appetizers! =) Good luck. 

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

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
    The Finns don't know nuttin bout a Boston butt. 
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  • GoldenQ
    GoldenQ Posts: 566
    Look up a good vinegar based pulled pork finishing sauce and put it on the pork before serving or have it on the side.  Often people have the pork too bland when serving.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • CSmith
    CSmith Posts: 44
    The pork turned out wonderful! Was skeptical on the turbo method, but not anymore! Here's a picture of about a 1/4 of the finished product! 
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  • lousubcap
    lousubcap Posts: 32,322
    Great result right there.  Congratulations.  
    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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  • SmokingPiney
    SmokingPiney Posts: 2,282
    Looks delicious, @CSmith. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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