Missed Temp

Bwill

Cooked a pork butt today.  13 hours and only made it to 175.  I am out of time today.  I wrapped in foil.  Should I throw it in the oven tomorrow to finish it?  How did I save this from disaster?

ColtsFan

Give up on the L&S especially with butts. Bump up the temp to 300-325 and shave 6 hours off your cook. You call always FTC and hold until needed 

Bwill

Probably not a bad idea.  

lousubcap

To answer your question-you can finish in the oven as long as it remains tightly foil wrapped so it won't lose moisture. 

Happy Birthday USA!

lousubcap

I've got no issue with the above "disagree" but if so, then post an alternative option. 

Mattman3969

I’m in the same boat this mornin. 10lber been on since 8pm @250° and just now hittin 165.  Just double wrapped and cranking the temp 

Bwill

I ended up throwing in the oven last night to reach final temp.  Up until 1:30am 😡.  Not my best night.

wardo

Bwill said:

I ended up throwing in the oven last night to reach final temp.  Up until 1:30am 😡.  Not my best night.

Been there.  Huge fan of turbo butt ever since.  I'm living a similar folly with this baby brisket flat now haha

Photo Egg

Pork Butts are very forgiving.
If you want to finish the cook sooner, bump up your cooking temperature.

lkapigian

lousubcap said:

I've got no issue with the above "disagree" but if so, then post an alternative option. 

My oven is most definitely a bbq tool, I've got warmers on my trailer that are no different than the oven in my house, like you say wrap tight and hood to go, no smoke going to penetrate foil, the Q has done its job after a few hours 

Bwill

Thanks for the tips.  Trying slow and low to produce the best bbq but still ran out of time.  Back to the drawing board.

lousubcap

@Bwill you are on the right drawing board.  You can get great L&S results running in the 240-280*F range on the calibrated dome.  Most LBGE's (don't know your size) have a sweet spot in that range where they will settle in very nicely.  Load your rig up into the fire ring (you about double your lump capacity if you go close to the top of the ring).   Get it stable and go again.  Stealing from a worn phrase around here-the protein drives the cook and some can average 0.8 hrs/lb and others 1.3hrs/lb with about the same cook temp. 

You can also check out the turbo method thru the search function and mentioned above.

Remember, the longer the cook the more SWMBO escape time with the requisite adult supervisory beverages.  FWIW-

SmokinTiger81

You did not mention what size butt, nor your dome temp.  I try to allow about 2 hours cook time per pound plus 2 1/2 hours for cooler time.  If get done early the cooler will hold it longer.  This is at 240 to 250 dome temp

Powak

Bwill said:

Cooked a pork butt today.  13 hours and only made it to 175.  I am out of time today.  I wrapped in foil.  Should I throw it in the oven tomorrow to finish it?  How did I save this from disaster?

Can’t go wrong with the turbo butt method. 350°, indirect. Gets you closer to 45 minutes per lb. 

Scout706

If it ever happens again, order pizza and finish the butt in a crock pot. I prop mine off the bottom with balled aluminum foil to keep the bark out of the liquid.