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Turbo Butt for the game - going to fast
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run53
Posts: 121
I started my 4.5 pound boneless butt at 10:00am at 350 dome and it's only been 3 hours and IT is already 188. So I foiled it and lowered the dome a bit. PLan to eat around 5:00pm. At this rate, it will be finished by 1:30 or 2:00. I was expecting a 5-6 hour cook. I will pull it when it probes like butter but assuming that is within the next hour, will it be ok to FTC until 5:00 PM? So about 3 hour FTC?
Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass
PSWoo with extention
Thermopen and DOT
Boston, Mass
Comments
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Yup. It's fine~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Thanks Colts.....This is my first Butt on the Egg so just not 100% confident and I have a few folks coming for the game so don't want to mess it upLarge BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
Wrapping it in foil while cooking is going to make it cook faster FWIW.Mountain View, CA
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dmourati said:Wrapping it in foil while cooking is going to make it cook faster FWIW.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
Took the foil off and re-probed in a different spot and it's only 181 IT. So probably a false alarm. It was foiled for only about 15 minutes and there was tons of juice in there when I removed it. Is it better to finish the cook unfoiled? Like I said, the bark is only mediocre.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
run53 said:Took the foil off and re-probed in a different spot and it's only 181 IT. So probably a false alarm. It was foiled for only about 15 minutes and there was tons of juice in there when I removed it. Is it better to finish the cook unfoiled? Like I said, the bark is only mediocre.
Yes, definitely better to go without the foil in this case since it is running ahead of schedule and you mentioned the bark isn't formed to your liking yet. I would take it to the finish line without foil, then FTC once it is finished to keep it warm.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Also when you feel it is done around 200-205 internal temp of the meat, take the butt and let it rest for 10-15 minutes and then FTC it. The rest makes it much easier to pull afterwards.LBGE & MiniOrlando, FL
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Appreciate the tips folks.....one question though....what is the purpose of foiling at 160-170 range? Is it only to prevent an overdone bark?Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
If it finishes early, then FTC and pull when it's time to eat. You can safely FTC for several hours. But you don't NEED to rest a butt unless it's done early. Some claim resting makes it better. I'm not one of them. Doesn't hurt though.
Hard to mess up a butt You'll be fine.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
run53 said:Appreciate the tips folks.....one question though....what is the purpose of foiling at 160-170 range? Is it only to prevent an overdone bark?
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Pulled at IT of 205 and buttah like probes for a total of 5 hours. In FTC now waiting for the big game.
Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
run53 said:Appreciate the tips folks.....one question though....what is the purpose of foiling at 160-170 range? Is it only to prevent an overdone bark?
Congrats on the cook. Sounds like perfect timing!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Good job. Try making this mustard sauce with your reclaimed time:
http://eggheadforum.com/discussion/1210481/mustard-finishing-sauce-for-pulled-pork
Mountain View, CA -
I already made the Mixon vinegar sauce but I think it's a good idea to have 2 of them and let the guests choose. I'm on it right now
Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass
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