Help ASAP

dsmith · June 2011

See the post on the pool party at 5 for full run through...

it is 4:45 and we plan on eating about 6:15. Meat temp is 178 and I was steady at 250F until about almost an hour ago when I opened up my vents some to help top me off. (Temp then was about 10F less). My dome temp is now 325F. I don't want to overcook the outside of my butts but I need to get up to my final temp reasonably fast.

Suggestions?

transversal · June 2011

D, you are so close to being ready that I don't think the elevated temp is gonna hurt you. close vents down a bit and let it finish.....rushing it at this point makes no sense. Have another round of drinks and relax a few more minutes.

Jeffersonian · June 2011

Go ahead and ramp it to 325*, won't hurt a bit. Pull around 195 and rest in HDAF, towels and a cooler. You'll be okay!

TRPIV · June 2011

I was going to say, if you take it out and wrap it in foil, and then put it back in, you'll reach your temps no problem.

Good luck. Take it easy, it's just bbq. It's supposed to be fun.

Ted

stike · June 2011

You're fine

onedbguru · June 2011

Maybe start an hour or so earlier next time??

As has been stated, have another round of your favorite adult beverage. Perfection always takes time.

dsmith · June 2011

Yeah, overslept a little.

Dome temp has crept up to 375F but I'm not fretting. The meat was on for 11 hours at great temp so I'm guessing I'll be fine. It is now 5:22 and temp is up to 186.

Thanks for the help.

Grandpas Grub · June 2011

If you feel you must you can easily take the tome to 400°. Loosely tent the butts with heavy duty aluminum foil (or 2 layers of regular foil) to prevent the bark to over develop.

Keep an eye on the meat for tenderness. Cooking at a higher heat will lead to more of a temperature ramp up after the met is pulled off the egg, so keep that in mind.

The cook will come out great.

Here is a 8# Boston Butt cooked at 400° done for 6.5 hours. Came out great nice and moist.

GG

Mainegg · June 2011

so how did it come out? bet it was fine and everyone was WOWED LOL

dsmith · June 2011

Pulled at 6pm sharp at 195F after running at 350-375F for a little over an hour.

The meat was crazy-good. Thanks for the help!

WessB · June 2011

Allow yourself extra time on the next one...it's much easier to hold em for many hours if they're done early...than it is to try to rush things....bottom line..is the meat is done when the meat is done....2 hrs/# is merely a guide...Congrats just the same..

dsmith · June 2011

See the "Done and Delicious" post above with the photo. It was great!

Help ASAP

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