first butt question

Unknown

attempting first overnight cook on an 8 lb boston butt.been cooking for 17.5 hrs. and has reached an internal temp of 180.current thermometer only goes to 180, HELP!!!!! how much longer should i cook? what are the advantages of going to an internal temp of 200? it looks ready to eat now. any info will be greatly appreciated.(temp. has been steady at 240)

The Naked Whiz

LP,
What I've read here and elsewhere says that at 180, it's ready for slicing. At 200, it's ready for pulling. If you want a wild guess, I'd say let it go another hour, then take it off the fire, wrap in foil, put in cooler for an hour, and then pull it. But it's a wild guess.[p]TNW

GrillMeister

LP,[p]The timing seems to be about on target, but I would defer to some of the more experienced folks here.[p]On the other hand, I have a wireless programmable meat thermometer for sale. It's only been used twice.

Wise One

LP, I like to get mine up toi 200 to 205 but yesterday in talking with the Fatman, he says he is now pulling his at 180 and he thinks it is more moist and just as easy to pull. Anytime you get above 180 I think you're good to go. No matter what it will still be good BBQ.

Mike in MN

The Naked Whiz,[p]An hour is probably fine, but I don't think it'll make it to 200. That's a good sized butt. Although, anytime beyond 1 hour that he removes it and allows it to sit should be fine....it's not an exacting science. [p]He's probably got enough time to go to Wal Mart or Target or maybe even the grocery store to get a thermometer that registers higher than 180. [p]Hopefully he hasn't been opening the dome every 15 minutes and poking a thermometer into it to check the internal.[p]I just did 3 shoulders at 3.6 pounds apiece, and they cooked 22-24 hours at 225. I start them real slow though.[p]Mike in MN

Elder Ward

LP,
Pull it. You are done. [p]Elder Ward