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Help! How to get butt up to temp, quick?

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edited November -1 in EggHead Forum
I've had a couple of butts going 18 hours (since before lunch yesterday). Got three separate layers; pizza stone, drip pan, butts on top. Dome temp ranging from 190 to 230 all night. Internal after 18 hours is only 152. I just bumped up the dome to 240. Low and slow's seem to always take me longer than anybody else.
The problem is that I have to have them pulled and served by 11:00 this morning!!! Should I wrap? How high can I bring the dome temp? Any QUICK help would be appreciated.[p]What do you mean you never heard of a Thanksgiving Butt?!
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  • Tim M
    Tim M Posts: 2,410
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    Wade,[p]Your problem is one of temps. With a dome temp of 190°-200° and a hunk of ceramic in there, the temps at the meat might easily be 170-180° or less. It's hard (ie: impossible) to get the meat up to 200° when the surrounding area is not higher in temp. Answer - cook hotter. Bump it up to 275-300 dome temp.[p]Tim
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  • Unknown
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    OK, now the dome temp is 325. Internal temp is 162. It's almost 9:00 and I have just over two hours to have the project completed. I am pretty sure it's not going to be 190f in an hour and a half. Maybe I should punt the pulled and slice it? If so, what temp do I take em off? How long do I wait to slice? Any suggestions here would be appreciated. Or, maybe there's still some way to pull it within two hours?
    Thanks!

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  • Unknown
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    Wade,[p]Wrap in foil, and then throw it back on the egg... You will obtain your finished temp a lot faster...
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