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What's the highest cooking temp for a Boston butt?

post #1 of 6
Thread Starter 
I have 2 butts in right now, they have been going for over 16 hours and I need to have them ready 3.5 hours. I want them to rest for a little while. One is at 197 and ones at 184. What's the max temp I should go? I did most the time at 240.
post #2 of 6

Go ahead and take off your one out that is at 197.  It should be done.  The other at 184 is through the stall so it will be in the low to mid 190's in that time.  You can go ahead and crank the temp up to about 275 if you want.  At this point it won't hurt the meat.  It will just help it cook a bit faster.

post #3 of 6

Max temp for a pork butt is about 205.  Anything past that and it gets mushy and dry.

 

I have two on right now that I plan to take to 200 IT.

 

Ted is correct, remove the one that is at 197 and let it rest for a while.  It is ready to pull.

 

Bill

post #4 of 6
Thread Starter 

Thanks, Im about to take one out (its at 199) the other is at 186 now..for future reference I learned if your using a MES 30..the top butt will cook 10 deg faster.

post #5 of 6
Quote:
Originally Posted by Pureflusher View Post

I have 2 butts in right now, they have been going for over 16 hours and I need to have them ready 3.5 hours. I want them to rest for a little while. One is at 197 and ones at 184. What's the max temp I should go? I did most the time at 240.
I like to take them to 203*F but that number is purely notional. They could be tender now -- especially the one at 197. Take a temp reading in several spots at about midway in the muscles of the butt and see if your probe slides in easy. You can count on them to continue to cook while resting as well (carry over).

Worst case if they cook right up to the deadline it won't be the end of the world if you shred them while hot without a rest using a cpl forks or claws.
post #6 of 6
Thread Starter 
Ones done. The bone literally stayed on the rack when I took the rest of it out.
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