help with turbo butt

bountyhunterboba

I was cooking a butt@ 350 and went out for a couple house when I came home it had shot up to 450 (I'm not sure how long) Its almost at 160 internal where I was going to pull it off and foil . Should I even bother ? Or should I toss it and cook something else?

SoCalTim

Foil it, stick it in the oven to finish @ 350. No worries ... butts are very forgiving (unlike my ex-gf, but that's another story) ...

ryantt

I wouldn't toss it, I'd just roll with it.  What say you @RRP

bountyhunterboba

i foiled @ 161 hopefully it doesn't suck....im serving it to my boss

lousubcap

The temp spike may have done some bark caramelization but beyond that the key is the feel at the finish.  As above, a very forgiving cook-when the bone pulls clean you are there or if bone-less then whenever it probes like buttah.  Generally the low 200's so you are far from finished.  If the bark seems like it is getting too crunchy, you can foil with some liquid ( a few ounces) to soften it up, then as you close in on nailing the cook-take it out of the bark to reset it.  Don't know what time zone you are in or when you plan to serve but once you get the cook into the FTC window, you are home-free. FWIW-

gamason

Guess I am missing something here. If your going to make pulled pork , your going to 200 degrees anyway. Is this a timing issue? Foil isn't needed by the way.

bountyhunterboba

gamason said:

Guess I am missing something here. If your going to make pulled pork , your going to 200 degrees anyway. Is this a timing issue? Foil isn't needed by the way.

Im worries that if it cooks to fast and hot it will dry out the inside. 

RRP

ryantt said:

I wouldn't toss it, I'd just roll with it.  What say you @RRP

since you ask me - recently I had a similar out of control butt which I caught at 425 and though I didn't foil it, I did close my egg down to finish the cook with residual heat to 202 internal. That butt was a disaster and what wasn't snarly still wouldn't pull to my satisfaction and the bark was burnt crap and it had large pockets of fat. Sorry but I pitched mine - better luck with yours!

RRP

RRP said:

ryantt said:

I wouldn't toss it, I'd just roll with it.  What say you @RRP

since you ask me - recently I had a similar out of control butt which I caught at 425 and though I didn't foil it, I did close my egg down to finish the cook with residual heat to 202 internal. That butt was a disaster and what wasn't snarly still wouldn't pull to my satisfaction and the bark was burnt crap and it had large pockets of fat. Sorry but I pitched mine - better luck with yours!

Call it vanity or whatever, but I'd rather explain to my guests why I didn't serve them something rather than apologize for serving them something I knew was a diaster in my mind. Reputation is hard to come by but can be torn down easily.