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Will foiling decrease butt cooking time?

smalljawssmalljaws Posts: 58
edited August 2011 in EggHead Forum
I have a 7.5# butt on the egg.  It has been going for 12 hours at 250 and is 179 degrees now.  I need to leave with the butt in 2 hours and then it will be foiled for 2 hours. Should I foil, increase temp or both?   


  • I'd increase the temp....
    The Naked Whiz
  • DrZaiusDrZaius Posts: 1,481
    I am not sure if foiling will help at this point but being stuck in this position before what whiz has said will work.  I just open her up and let the temp increase.  I even let if get to 400 to finish it off with no damage to the butt.
    This is the greatest signature EVAR!
  • 10-4. I have increased the temp to 300. What is the lowest temp I can remove the Butt and expect it will pull well?
  • CrimsongatorCrimsongator Posts: 5,795
    I would foil and bump yoru temp slightly. You will retain some additional juices in the foil that you can toss into the meat after you pull it.
  • I'd say you are close to pullable now.  Give it 2 hours at 300 and you should be fine when you try to pull it 2 hours after that.  If not, sliced port sandwiches!

    The Naked Whiz
  • drbbqdrbbq Posts: 1,152
    I'd foil it right now.
    Ray Lampe Dr. BBQ
  • CowdogsCowdogs Posts: 491
    I'd foil it right now.
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