BUTT HELP!

GirlyEgg

I have a butt on with current internal temp of 174, but my charcoal is all but done and heat source is decreasing.... If I pull it now and wrap, will the temp get up to 180 and then allow it to be pulled?

p.s. This is the 2nd time that I've run into this type of situation, though last time I made it to 180... I HATE Kingsford lump! Thankfully, this was the last of it!

Unknown

you can assume that the internal temp of your butt will rise (in your case perhaps another 5-7 degrees) if you were to take it off the egg, double wrap in heavy duty al foil, and tuck it warmly in some towels in a thermos chest.

at your temp, i would consider putting in the oven at 250 and letting it cook until an internal of 190 - 195, and then take it out, wrap it in heavy duty foil and let rest for an hour.

if you need it now, it probably won't "pull" too well, but it will slice nicely and taste great.

kolbdriver

If you were going to slice it you might be OK, however to pull the temp needs to be close to 200. I think I would unstack and add more lump... Hope this helps..

Little Steven

Girly egg,

Isn't 180 a little low for pulling? IMHO, refill and go to 190 - 200 if you have more lump, if not finish it in the big hot thing in the kitchen whose name we do not use here.

Steve

Unknown

additionally, you may want to rethink some of your prep techniques for those long cooks. such as starting with a clean egg (removing all excess ash); filling your egg to the top of the fire ring for long long cooks (top of the fire box for intermediate cooks).

you may want to check out the following tutorial for preparing your next butt or brisket cook.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=114

GirlyEgg

Thanks Adam! I ended up reloading.... waiting for smelly smoke to clear as I type....

I actually make butts all the time - just with a better quality charcoal. I can usually go for 15-18 hours on a new load (I clean and vacuum egg once a week - excessive I know, but I really don't like "crumbs"..) I also pull at 180, double wrap in foil then towels and into a cooler for at least 4 hours if not more depending on when I'm serving... It's the darned cheap charcoal!!!

civil eggineer

I have finished numerous butts in the oven for various reasons without noticing any taste difference. Your butt is just fine.

UGAVET

im sure you have made your decision as to how to fix the problem but either loading in more lump or putting in the oven. I probably would wrap in foil and put in oven to finish as suggested earlier. No real difference at this point since it will not pick up any more smoke this far in.

Rolling Egg

I agree with engineer and vet. I would definately finish in oven before I reloaded with lump. The egg has done 98% of its job as far as flavor goes by the time its at 170 internal. I also go to at least 195 on internal if you want to pull it. You will need no knife. Just two forks and it will shred with almost no effort. Good Luck.

Grandpas Grub

Try cooking until 195° - 200°. In any case try the fork test you can feel if it is done or not. There is a difference between 180° and 195°.

I can usually tell how tender when I temp probe it with the thermopen.

Let us know what temp you decide to pull and how you like it.

GG