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How to ramp up the temperature on a butt.

AnsonWilson
AnsonWilson Posts: 33
edited November -0001 in EggHead Forum
Hi guys,

I've got a 4.5 pounder and a 5.5 pounder on the egg right now. Checked the temperatures about 30 minutes ago and they were 175 and 165 respectively.

Dinner got moved up, and I'd like to have them both done by 3:00 EST (1 1/2) to give time for them to rest, chop, and pack for the parents house.

I've been cooking at 250 since 6 am. If i need to ramp up to get them done, what is the process?

Thanks guys!
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    You will have no problem taking the temperature up.

    If you go any higher than 350° keep an eye on the bark if it starts to develop too quickly loosely tent the butts. I have gone as high as 400° for the entire cook. At that temperature I did wrap the butt in foil at 160°. I checked the bark towards the end of the cook an ended up unwrapped the last 20 minutes to firm up the bark.

    If you completely foil you will have more protection and you will also be using some steam which will soften the bark some.

    another thought...
    With a higher temperature cook I pull the meat from the egg a little earlier as the residual heat in the rest will continue to cook. If you cook at a hot dome temperature I have found pulling at apx. 197° - 205° will tend to produce a little dryer pulled pork. When I pull at those temperatures if cooked at 250° dome the pulled pork is very moist.

    Try to plan a rest period when cooking at a hotter temperature.

    GG
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  • AnsonWilson
    AnsonWilson Posts: 33
    Grandpas Grub wrote:
     
    You will have no problem taking the temperature up.

    If you go any higher than 350° keep an eye on the bark if it starts to develop too quickly loosely tent the butts. I have gone as high as 400° for the entire cook. At that temperature I did wrap the butt in foil at 160°. I checked the bark towards the end of the cook an ended up unwrapped the last 20 minutes to firm up the bark.

    If you completely foil you will have more protection and you will also be using some steam which will soften the bark some.

    another thought...
    With a higher temperature cook I pull the meat from the egg a little earlier as the residual heat in the rest will continue to cook. If you cook at a hot dome temperature I have found pulling at apx. 197° - 205° will tend to produce a little dryer pulled pork. When I pull at those temperatures if cooked at 250° dome the pulled pork is very moist.

    Try to plan a rest period when cooking at a hotter temperature.

    GG

    You are the man. Thanks for the help!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Enjoy your cook, butts are very forgiving, just don't overcook them. Use a tooth pick or fork with a twist test to see when you want to take off of the egg.

    Have a good 4th weekend.

    GG
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