FTC lowest temp?

rsterman

I need quick help......I am in the process of cooking a 10# pork shoulder.   An off/on  rainy day here in Maryland.  Butt was put on this morning @ 7:30. It has worked its way up to 186 degrees. I turbo'd the cook @ 350 almost the whole time.  I thought I put in sufficient Rockwood to handle the cook for however long. I'm hoping the rain is thecause of the fluctuating dome temps.  I'm contemplating pulling out the woo and checking lump amount and add more if necessary.  Of course I'd rather not do that if I can  FTC and raise the final temp to the finish that way.  So, can anyone tell me the lowest temp to take the butt off and have it finish in the cooler?

Thanks for any help.  I'm getting a little antsy here.....lol
The Rsterman

lkapigian

Finish it in the oven wrapped- the FTC

lousubcap

^^^ This.  You need to apply heat energy to raise the protein temp.  You will get some residual temp increase (never measured) as the meat equalizes if you FTC right off the BGE but not the level you are looking for.  FWIW-

rsterman

Dome temp has fluctuated from high of 375 down to almost nothing during a downpour.....then it has raised itself back up to to the 275-300 range after a deluge each time....I assume some temp flux is because of the large amount of cold water on the dome dragging dometemp down.  However, there must be sufficient lump to bring the temp back up each time......I'm really impressed the egg.  I've had to open the bottom bent all the way to get sufficient combustion air to the lump and use the smokeware cap, but I'm @ 275 now and holding well.  The butt is now @ 204 degrees.  How much longer should I leave it on before pulling it off for FTC?

Darby_Crenshaw

you don't *need* to FTC.  that's only if you are holding it for a time.

i usually shred and serve right away.

lkapigian

rsterman said:

Dome temp has fluctuated from high of 375 down to almost nothing during a downpour.....then it has raised itself back up to to the 275-300 range after a deluge each time....I assume some temp flux is because of the large amount of cold water on the dome dragging dometemp down.  However, there must be sufficient lump to bring the temp back up each time......I'm really impressed the egg.  I've had to open the bottom bent all the way to get sufficient combustion air to the lump and use the smokeware cap, but I'm @ 275 now and holding well.  The butt is now @ 204 degrees.  How much longer should I leave it on before pulling it off for FTC?

204 I would say you are done

EggMcMic

I usually pull between 200 and 205 so I think 204 is good. If it is a few hours before eating I will pull at 200 and FTC to hold, but last night I pulled at 205 and pulled it.

lousubcap

If a bone-in butt, you are there when the bone pulls clean.  And just going with your temp-I'm sure you are either there or darn close.  

rsterman

I used turbo on this one all the way.  What was surprising was that mot reached 205 in 5 1/2 hrs.  I thought conventional wisdom said 1 hr/lb when doing turbo?  I was locked @ 350-375 for most of the way. The I-grill2 and Thermopen both said 205, so I FTC it to pull a little later.  It was done and the apple/cherry smoke wood,and the Bad Byron's Butt rub seem to be a good mix.....

jtcBoynton

350º:  30-45 mins per pound