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10 lb Butt is going to be done 8-9 hours early

erapp100erapp100 Posts: 12
Was hoping for a 20-22 hr cook. At hour 4 temp had creeped up to 300 (calibrated egg therm). trying to bring it back down to 225. I know the grill temp is lower however the Butt is pretty high. Cooling down to 225 is going to take a while. Now I anticipate its going to be done 8-9 hours before serving. Too long for an FTC? Should I take it out until I can bring temp back down? FTC for 9 hours and reheat before pulling?
Any help appreciated.


  • probe1957probe1957 Posts: 222
    I really don't think 300 is terribly out of line and doubt it was there long.  I imagine if you foil it, wrap it in a towel and put it in an insulated cooler it will stay warm for several hours.
  • lousubcaplousubcap Posts: 16,786

    You will get the dome temp down and when restabilized at your desired cook temp check out the butt internal temperature.  In addition to that bit of info, you will likely see quite a stall around 160*F (internal) and may get another one in the high 180's or so.  I wouldn't worry about hold duration till the butt is finished.  Then depending on consume time, you can sort out the game plan.  FWIW-


    BTW-welcome aboard and enjoy the journey.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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