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I am in trouble

edited 11:23AM in EggHead Forum
I have to have a pork butt ready by 4 pm today - it is 9am west coast - went to sleep last night after following Elder Ward's rec on the fire - it went out some time last night. I have it back on with the internal temp of the butt at 125 deg. Should I cook the meat at a higher temp ( now at 200 deg)?? to have it ready sooner? Any rec would be greatly appreciated. Thank in advance to all you veterans.

Comments

  • JJJJ Posts: 951
    NoviceEgger,
    Kick that dome temp to 250*-275*. You'll be OK.

  • JJ,
    Thanks for the rapid response - I just went out and raised it to 275. Let me share with you a different rec that I received - see what you think. I was in Milwaukee at a party with one of the central features a pulled pork dish with a fabulous barbcue sauce ( vinegar based with OJ, tomato paste, and molasses) The pulled pork recipe was not smoked - it was an old Harlem family recipe - here it is:
    6lbs of pork butt
    1 quart vinegar
    2 tbl dry mustard
    1 tbl crushed red pepper
    1/2 cup sugar
    Place meat in large pot. Add vinegar, mustard, pepper , and sugar. Add water, if necessary, to cover meat. Cover and bring to boil. Reduce to medium heat and simmer until meat falls apart. Cooking time about 3 hours.
    JJ, here's my question - what do you think about continuing to slow cook my pork in the BGE and then switching to the above method a couple of hours prior to my party? Do you think it would ruin the pork? Am I safer to just keep cooking at 275 deg and forego the vinegar boil?

  • JJ,
    Thanks for the rapid response - I just went out and raised it to 275. Let me share with you a different rec that I received - see what you think. I was in Milwaukee at a party with one of the central features a pulled pork dish with a fabulous barbcue sauce ( vinegar based with OJ, tomato paste, and molasses) The pulled pork recipe was not smoked - it was an old Harlem family recipe - here it is:
    6lbs of pork butt
    1 quart vinegar
    2 tbl dry mustard
    1 tbl crushed red pepper
    1/2 cup sugar
    Place meat in large pot. Add vinegar, mustard, pepper , and sugar. Add water, if necessary, to cover meat. Cover and bring to boil. Reduce to medium heat and simmer until meat falls apart. Cooking time about 3 hours.
    JJ, here's my question - what do you think about continuing to slow cook my pork in the BGE and then switching to the above method a couple of hours prior to my party? Do you think it would ruin the pork? Am I safer to just keep cooking at 275 deg and forego the vinegar boil?

  • MopMop Posts: 496
    Novice Egger, lose the boil....the bbq will look after cooking the butt..[p]

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