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Smoke Boston Butt -- Ran out of time!

JBrewJBrew Posts: 5
edited December 2011 in EggHead Forum
Thought I had allowed enough time for an overnight cook to finish the smoke (stop at 195 F), but I didn't.  Was at 180 F and simply HAD to leave the house for 6 hours plus (nobody to watch it).  So, I took the meat off the grill, wrapped it in aluminum foil and put it in the fridge until the next day.  Next day is here . . . can I simply put the meat back on the grill (or just in the oven at ~275 F) and cook it up to temp of 195 F and be okay?  Or is my butt in trouble (literally and figuratively)?  Thanks!


  • GrannyX4GrannyX4 Posts: 1,479
    If you just wanted to slice it then you are good to go.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • I cooked 2 butts last nite and the fire shut down again... Even with a 9.5" grille from my mini as a fire grate. So today I cooked it at 300 F but I could bring it to 195 F in time so I sliced it and all my guest were really happy.
    BGE XL, Large & Mini, Black Wifi Stoker Cannes, France
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