Finish help for Boston Butt

CSmith · June 2017

I have two 8lb Boston butts going right now. They have been holding steady with dome temp at 300-330 since about noon. Needing these to finish in about 2-3 hours at the latest. They're at about 145 internal temp. I've heard wrapping in foil will make the bark "chewy". So don't want that. Should I just keep un-foiled till 200? This is my first Boston butt and have people coming over for pulled pork sandwiches at about 6:45 central time. So would like to impress! Made my own Chipolte Blueberry BBQ sauce and homemade slaw and homemade pickles. Also throwing on some homemade boudin from a buddy of mine.

Florida Grillin Girl · June 2017

Just keep going, no foil. Open vents if needed to get them done. Take off 1 hour ahead of serving to let rest, then pull. Slaw looks good!

Carolina Q · June 2017

For future reference, here's a nice little cheat sheet for temps and times.
http://eggheadforum.com/discussion/comment/2164865#Comment_2164865

If it finishes early, you can hold a butt in a cooler for 4-5 hours easily. It's better to start earlier than you think you need to so you're sure to finish on time. I recently started one (8 lb I think) at 10AM, finished about 5:30 or 6. 320° dome.

I never foil so I'm not sure if you need to. You can always bump the temp to 350°, or even start there. If you finish early, THEN wrap it in foil, then a bath towel (not your wife's favorite!) and put it in a cooler til time to pull.

Hope this worked out for you... or that you have some good appetizers!

Good luck.

GrillSgt · June 2017

The Finns don't know nuttin bout a Boston butt.

GoldenQ · June 2017

Look up a good vinegar based pulled pork finishing sauce and put it on the pork before serving or have it on the side. Often people have the pork too bland when serving.