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need help with my boston butt eggers....

Shahdaway
Shahdaway Posts: 3
edited June 2012 in Cookbook
Hey all, I am cooking to 6.5 pound boston buts.  I put them on at 10:30 last night, and set temp to 240.  Have ET-372 and it went out of range and when I woke up at 8 morning the egg was at 275 and internal temp is at 190.  Party isn't until 4-5.  What do I do?   It hasn't reached internal temp of 195 so I shut down egg (closed all vents) to let it cool down.  Going to try and get it re-stabilized at 220 and let it finish that way?   Will that take to long and dry it out???  Should i just keep cooking at 240 and let it hit 195?  If it is ready before this early, I have no idea what to do......
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Comments

  • lousubcap
    lousubcap Posts: 33,935
    I would get the BGE stabilized at somewhere in the 220-240*F (Dome temp) range and finish the cook.  When they are done (and each will finish at different times so check both), then wrap in foil, towels and place in a cooler.  They will easily stay hot 4-6 hours, then remove and pull when ready to consume. 
    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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