Turning up the heat to finish a pork butt

bountyhunterboba

Does anyone have experience turning up the heat a little at the end of a low and slow? Im at 173 and I'm planning on eating in about 3 hours. My temp went up a little overnight and was about 300 Dome/245 Grate when i woke up. I turned it up to 325 to give a boost. Bad idea ?

Foghorn

Definitely OK to go as high as 350. Wrapping in foil can also expedite things. 

AVEngineer

How long has it been on already?  I have done what you are suggesting with no issues. I have bumped one to 375 dome/~350 grate and been fine. You can also foil wrap it but your bark may soften a bit. 

bountyhunterboba

Thanks fog, I have it at 325 Im afraid if I open the dome to wrap it it's gonna slow down.

bountyhunterboba

AVEngineer said:

How long has it been on already?  I have done what you are suggesting with no issues. I have bumped one to 375 dome/~350 grate and been fine. You can also foil wrap it but your bark may soften a bit. 

It's been on since 11:00pm it stalled about 5 am and has been going up 2Deg/hour since. It stared at 250/235 and went up to 300/245 I bumped to 325 and it start moving slowly. I'd like to keep the bark if possible. 

Killit_and_Grillit

It's a forgiving hunk of meat. Kick it up. If I have to pressure them to finish I wrap in foil and that seems to speed things along but like AVEngineer said, you are gonna lose that good crispy element to the bark. 

Acn

Smaller butts I roll at 325-350 for the full cook.  No problem going to 350 to push to the finish.

gdenby

Foiling rising the heat do the same thing. They speed up evaporation from the meat so it can get above 180F, at which point the collagen starts breaking down quite quickly.

Above 350 there is some risk of dry the outside, which can end up burning the sugar in the rub, and conversely, slowing the heat getting into the center of the piece.

blasting

You're cutting it close.  I'll vote for foil, and bump to 350.  I don't like my bark crunchy though.

bountyhunterboba

Thanks everyone for the awesome advice the pork came out near perfect a solid A- by my standards and party guests couldn't get enough especially on top of my wife's homemade mac and cheese!

jaydub58

If it tastes any where as good as it looks, you aced it.
Nice job!

gdenby

Yup! Glowing meteorite/lava lump. Just the way they should be.

bountyhunterboba

I ate 1/2 the bark while pulling it. 

AVEngineer

bountyhunterboba said:

I ate 1/2 the bark while pulling it. 

I do the same thing. Gals it turned out great for you.