Butts done waaay too early, help

Mark

Cooked 2 7.5 lb butts and they are done way too early. They hit 195 after about 12.5 hrs at a grid temp of 215. Guru has held them nicely in ramp mode but will they dry out if I leave them on. [p]I have had success holding them in a cooler but I don't need to pull them for another 6 or 7 hours, is that too long Am I headed for 2 chunks of dryed out meat. [p]Sugguestions would be appreciated.

Sundown

Mark,[p]I've held buts in the cooler for over 5 hours and never had a problem. When I took them out they were still hot enough to burn your fingers and still moist. Either that or pull them after an hour and heat them up in a foil covered pan later in the oven. You'll get some more people answering you soon.

stike

Mark,
you can let them go to 200, 205. they won't dry out.
then you can put them in a cooler after that. should buy you 5 hours easy

GrillMeister

Mark,[p]Wow! I use the E-Temp Pit minder and I set it at 210 which gives me a dome temp of about 250 and it consistantly takes 22 hours to do two or 4 butts. I did 2 butts on Thursday and 4 on Friday, both cooks took 22 hours each.[p]I do have a very large drip pan that covers the entire surface area of the plate setter though.[p]As Sundown states, wrap them in foil and put in a cooler, but for the length of time, I would recommend pulling, refrigerating and reheating to be on the safe side.[p]Cheers,[p]GrillMeister

Eggecutioner

Mark,[p]That seems a little fast, however it is not unheard of. Double check your meat thermometer placement, making sure it is not touching the bone. Other than that, I'd let them got to 200-205, Then put them in the cooler. Leave the thermometers in the meat when you put them in the cooler. You will be amazed at how hot they stay.[p]E