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Cooked pork butt too quick?

edited 8:09AM in EggHead Forum
Hi gang,

Have a 10 pound pork shoulder. Put it in last night at 11 PM at 220 or so. 3 AM checked the temp, now over 400, lots of smoke coming from the top of the egg. Closed the vents a bit. 7 AM, temp is 300, no more smoke. Internal temp according to my probe is 199 degrees. Should I take it out and call it done, or should I go to work and let it continue cooking at a lower temp?



  • emillucaemilluca Posts: 673
    It is done take it out. The temp says so. Wrap in foil and towel plac ein cooler for an hour or two.
  • Thanks.

    Any problems anticipated given that it cooked for less than half the expected time?

  • smoky bsmoky b Posts: 648
    400 is high for a low and slow. Got to be the temp.
  • My first try.

    Bottom vent open too wide.

  • smoky bsmoky b Posts: 648
    I bet it still tastes good. PB's are extremely forgiving. Go on and have some bark for breakfast.
  • The idea behind the low and slow is to keep the meat in the "plateau" stage (internal temp around 150-165) for a long time. This breaks down the connective tissues, releasing collagen which keeps the meat moist and makes it tender. You may find the time at 400 made it a bit dry. On the other hand, this is a very forgiving cut of meat. It may be just fine.
  • Thanks for the quick replies, everyone.

    I was going to leave it in. Good thing I didn't. It definitely looked done when I took it out. No time to check on whether it is tough or tender. It is now double wrapped in foil, wrapped in towels and sitting in a cooler awaiting my return.

  • Just finished cooking a butt low and slow. It was smaller than yours and I cooked it for 20 hours at 205 degrees. Turned out super - internal temp was 192 when I got around to taking it off. Moist, great bark, and the better half loved it.

    Vero Beach, FL
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