Butt and Cooler Question ??

520dvx · December 2009

I have 2 butts on the Egg and am starting to worry about them being done in time ..... What is everyone's opinion on the minimum resting time in the cooler??

They have been on for 12 1/2 hours and are at 178 internal. They need to be ready to serve in about 6 1/2 hours.

Thanks

YB · December 2009

Kick the temp up to 275° and you will be fine.
Larry

Unknown · December 2009

As YB said, you can go to 275º and I'll add you can even go to 300º without a problem at this point.

You should rest your butts for at least an hour if you can . . . if you just can't do it then pull'um and eat!

Now breathe.

520dvx · December 2009

YB wrote:

Kick the temp up to 275° and you will be fine.
Larry

I'm already there ..........

Weekend Warrior · December 2009

You don't need to rest in the cooler at all. The cooler, towel, jugs of hot water, etc. are only NEEDED if your butt gets done early and you need a way to keep it warm. It is NOT necessary. Some here do it as a matter of practice which is fine, but it's not necessary. As soon as it's done(195ish)and it's cooled off enough that you don't get burnt pulling it, pull and sauce and serve. In my judgement, you are in just about perfect shape timewise.

Mark

Celtic Wolf · December 2009

30 minutes are all you need, but it will be really hot. As WW said you could get burnt.

Mike in Abita · December 2009

I would crank the temp up on the cooker and get them to 195 soon. The sooner the better, as I feel the rest is more important. I have four butts ready to come off in a few minutes and will have at least a two-three hour rest before pulling.

The Naked Whiz · December 2009

Frankly, I never rest butts. I just take them out when they are done and pull them. I use a pair of forks and a cleaver to manipulate the meat and yeah, it's hot, but I don't use my hands. Good luck!

Grandpas Grub · December 2009

Serving in 6.5 hours and 178° internal, with my egg I would be right on track and wouldn't crank up the heat at all.

Now 2.5 hours to go than maybe I would start thinking of increasing the heat.

You can crank the heat up to 400° without problems. Tent the butts with aluminum foil to prevent the overcooking of the bark.

This is a 400° 8# butt cook from start to finish. 6.5 hours total cook time. 15 min rest.

If you increase the heat to quicken the cook I would think about pulling the cook a little before the 195° done temperature or whatever your normal done temperature is. Higher heat cook will increase the residual cooking of the meat.

Don't panic over all this, just think it through.

GG

Eggspert · December 2009

I with GG on this one, I would not touch the egg. It sounds like you might have 2 or 3 hours of rest time before your ready to serve the pork*ss. Hopefully, your not opening the lid often because if "your looking it ain't cooking", as we say in the south.

520dvx · December 2009

Well ..... the plot has thickened !! Looks like I have lost my fire ..... not sure why. Had Cowboy lump filled clear up to the fire ring when I started. Looks like I'm going for an oven finish. Thanks for the help.

Eggspert · December 2009

I feel ya man, this weekend I cook to butts at once, with Cowgirl lump and the following day took 4 bags back to the store. I have heard a lot of eggers that are happy with the Cowgirl but, my educated opinion differs completely. Good luck! By the way, why did you just lift and place more in?

2Fategghead · December 2009

Just my $.02 cents worth put them butts in a cooler foiled and towels add some lump and stabilize and finishing egging. I think your past the plateau all you have to do is heat to 195° and put it in a cooler or shred.

520dvx · December 2009

Good news !!!!! I opened the vents almost wide open and finally managed 275 to 300 ..... internal temp started coming up and I'm now about 20 - 30 minutes from pulling them.Got plenty of time .... 2 1/2 to 3 hours .... to rest in the cooler. Got excited for nothing. Thanks everyone for the help and encouragement!!

2Fategghead · December 2009

Good to hear!

Just think when you start shredding all that pork and eat a few pieces all that worry will go away and a big smile will come across your face! :woohoo:

trythebge · December 2009

hey,
I want to re-smoke a 20 lb ha. Any suggestions on time and temperature. I am a novice to the BGE

2Fategghead · December 2009

I haven't done that. I suggest you post that question in a new thread where more people will see it. Hope you get help this late. Tim

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