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boston butt

mike
mike Posts: 152
edited -0001 30 in EggHead Forum
Hey Y'all
Got a hungry wife and it's 8:45, 5 lb boston butt at 179 degrees, do I really need to get to 200? I was thnking about jacking the temp up from 250 to 300 or so but was afraid of the consequences.... Ya think I can pull it off at 190 inside? The Eggs been happy all day but can't seem to get the temp the meat up... Off for another cocktail I guess unless (well ok, gonna happen anyway) someone comes up with a way not to ruin the meat!
Missed Charley by the seat of our pants here in Charlotte NC...
Thanks!
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Comments

  • mike
    mike Posts: 152
    Note to stoopid self: remember to research previous posts before asking a question.... Cheers to TNW for his insite in the previous post today with the boston butt and the internal temp 'stalling out' before it reaches the pulling stage....[p]Guess I'll bump it up a bit and hope for the best!

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  • PapaQ
    PapaQ Posts: 170
    mike,[p]If you are sure your butt is out the plateau, no problem raising the temp to about 300* and rushing the finish. I did two butts last weekend, thaough, that were stuck at 179* for about four hours. The temp started moving again after 180* and I bumped the dome temp. Also, if you want two slice your pork instead of pulling it, you could take it off at 180*-185*. Glad the storm missed ya.[p]Paul

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