Butt EMERGENCY!!!

Bigsmoke

Long, long story short, I forgot to get an eight pounder on the egg last night. I figured it need to cook for +/- 20 hrs. Anyway I wake up at seven this AM and suddenly it hits me that the damn thing is still in the fridge. In a mad panic, I got it on just short of eight thirty. Do I have any chance of having it ready in 12 hrs, or do I need to go ahead with the contingency plan? Normally I'm very organized, but this one, I've screwed up royally.[p]Much Obliged and Soggy Egg Day to You,[p]BS

YB

Bigsmoke,
I have never tried this but it may be worth a shot.
Larry[p]http://biggreenegg.com/recipes/pork/pork0072.htm

Unknown

Bigsmoke,
Run the pit temp closer to 250 to 260º and you can foil the butt once it reaches say 165 to 170º. It will be done in 12 hours or less.
Jim

Unknown

Bigsmoke,[p]You'll make it - but just barely. Make sure you don't rush it. Keep your temp at 200-225. If you have an electronic meat thermometer, put it in the center of the meat after about 8 hours and set if for 170. The temp will come up the last couple of hours. Don't panic and keep the lid closed as much as possible. Good luck.

Gandolf

Bigsmoke,
I've done this by keeping dome temp at about 250 for the first 5 or 6 hours, then raising to about 300 or so. It'll be fine in your time frame.

Grate Grills

Bigsmoke,
Just cut it in half. 2 four pounders will easily cook in 10 to 12 Hours.