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Crazy Pork Butts

AR_Pork_Producer
AR_Pork_Producer Posts: 90
edited September 2016 in EggHead Forum
I put 2 butts on at 11:00 this morning. Each weighed around 9.5 lbs. The pit dropped to 180 and didn't get to 220 until 2:00 pm. At 4:30 the meat is already reading 194. I've never had a butt cook this fast at that temp. My flame boss and thermometer are reading the same. I've dropped the flame boss back to 180 trying to slow it down. What else can I do? If it gets to 200 - 205 I'll have to pull it. It was supposed to be for lunch tomorrow. It was like it never went through a stall. What are my warm up options?
Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    edited September 2016
    There's a coke method i have heard of. Never tried though. 

    I think it's a can of coke in a crock pot for a few hours?? Google it, or someone here will know sooner or later

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Hans61
    Hans61 Posts: 3,901
    Never had a similar experience - pull and crock pot. Some guys sous vide to warm up?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • RRP
    RRP Posts: 26,466
    edited September 2016
    bhedges1987 said:
    There's a coke method i have heard of. Never tried though. 

    I think it's a can of coke in a crock pot for a few hours?? Google it, or someone here will know sooner or later
    Shhhhh....you ought to try it yourself first to realize there is no tell tale taste! Just don't tell your unsuspecting guests - just let them marvel at the wonderful pork taste and applaud your cooking ability!  I've been using this trick for years! Trouble is if you tell someone in advance then they get this erroneous preconceived idea it will taste sweet or weird or something else! Actually it has been a "secret" in the restaurant biz for decades! My rule of thumb is one 12 oz can of Coca-Cola Classic per 2 pounds of pulled pork. And no flavored Coke and NO pepesi ! 
    Re-gasketing the USA one yard at a time 
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  • milesvdustin
    milesvdustin Posts: 2,882
    Long, long, long, before i had even heard of an egg, i used to make pulled pork in a crock pot in my barracks room. We would drop a pork shoulder in, a can of beer, a can of coca cola, and a tablespoon of liquid smoke hickory flavor. Let it ride in there for 16 hours or more until it passed the fork test. Not too bad for not knowing any better! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Toxarch
    Toxarch Posts: 1,900
    RRP said:
    bhedges1987 said:
    There's a coke method i have heard of. Never tried though. 

    I think it's a can of coke in a crock pot for a few hours?? Google it, or someone here will know sooner or later
    Shhhhh....you ought to try it yourself first to realize there is no tell tale taste! Just don't tell your unsuspecting guests - just let them marvel at the wonderful pork taste and applaud your cooking ability!  I've been using this trick for years! Trouble is if you tell someone in advance then they get this erroneous preconceived idea it will taste sweet or weird or something else! Actually it has been a "secret" in the restaurant biz for decades! My rule of thumb is one 12 oz can of Coca-Cola Classic per 2 pounds of pulled pork. And no flavored Coke and NO pepesi ! 
    12 Oz Coca-Cola sounds like a lot for 2 lbs of pulled pork.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Wolfpack
    Wolfpack Posts: 3,552
    For OP- I agree sounds very strange. I would double check all of your thermometers in boiling water to make sure they are correct- at that low a temp those buts should have gone 1.5 hrs/lb easy. How did you have the egg setup?
    Greensboro, NC
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Leave the butt whole. And throw it on the cooker tomorrow and let it come to 140-150 and pull it then. I've done this many times and you can't tell the difference and people at the party get to see you pull a big piece of meat off the cooker which makes them feel special.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • cheeaa
    cheeaa Posts: 364
    AR_Pork_Producer said:
    I put 2 butts on at 11:00 this morning. Each weighed around 9.5 lbs. The pit dropped to 180 and didn't get to 220 until 2:00 pm. At 4:30 the meat is already reading 194. I've never had a butt cook this fast at that temp. My flame boss and thermometer are reading the same. I've dropped the flame boss back to 180 trying to slow it down. What else can I do? If it gets to 200 - 205 I'll have to pull it. It was supposed to be for lunch tomorrow. It was like it never went through a stall. What are my warm up optionis?

    Yeah this sounds impossible. At basically 200 for 3 hours and then only 220 for 2 and it's that high? Either you're lying or your thermos are broke
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  • AR_Pork_Producer
    AR_Pork_Producer Posts: 90
    Wolfpack said:
    For OP- I agree sounds very strange. I would double check all of your thermometers in boiling water to make sure they are correct- at that low a temp those buts should have gone 1.5 hrs/lb easy. How did you have the egg setup?


    Indirect with plate setter and drip pan, with grill on top of extender. 
    Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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