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Need HELP extending a Butt cook.

post #1 of 11
Thread Starter 

8# Butts are at 150 and it's now 19 hours until the meal.  My cook was already way ahead of schedule but pushing the meal backl 4 hours is going to hard to deal with.  What would be the best course of action:

 

1) Buy more butts and start over ($35 wasted dollars and push time)

 

2) Drop smoker temp back to 180 for at least 6 hours then take smoker up to 225 and finish wrap and put in cooler. 

 

3) Keep on trucking until the butts hit 200 then drop smoker to 180 until 3 hours before meal and wrap and put in cooler. 

 

4) Call the crew and tell them I got sick - they need to buy some Q

post #2 of 11

How long have they been in? Are you 100% sure of the smoker temp and meat IT? How many butts you smoking?...JJ

post #3 of 11
If your meat is done early then just put it in the cooler and let it chill till you need it. Pull pork reheats well with a little au jui and some apple cider vinegar
post #4 of 11

A, 150 to 205 is still quite a bit of time to go. When they are done you can figure out if you want to wrap  and put in the cooler or chill and use a finishing sauce w/ a reheat for your meal. Always better to be done too soon then to not have your PP ready  in time .

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

How long have they been in? Are you 100% sure of the smoker temp and meat IT? How many butts you smoking?...JJ


5.5 hours - 3 butts and yes the temps should be accurate.  Also temp got high during the first 1.5 hours

post #6 of 11
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

A, 150 to 205 is still quite a bit of time to go. When they are done you can figure out if you want to wrap  and put in the cooler or chill and use a finishing sauce w/ a reheat for your meal. Always better to be done too soon then to not have your PP ready  in time .


Yeah I'm usually running late with the meat.  Got a very early start this time. :-) 

post #7 of 11
Quote:
Originally Posted by Aucivil View Post
 


5.5 hours - 3 butts and yes the temps should be accurate.  Also temp got high during the first 1.5 hours

 

Let it Ride! It will take many more hours, 12+ and that many Butts in foil, towels and a smallish Cooler will hold 8-10 hours and still be Hot. You are fine...JJ

post #8 of 11
Thread Starter 

Have 3 butts in and yes I'm sure of the temps. 

Quote:
 

 

Quote:
Originally Posted by Lemans View Post

If your meat is done early then just put it in the cooler and let it chill till you need it. Pull pork reheats well with a little au jui and some apple cider vinegar


Was hoping to avoid reheating. 

post #9 of 11
You still have not hit the 160-170 stall . That could add 2-3 hrs
post #10 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

Let it Ride! It will take many more hours, 12+ and that many Butts in foil, towels and a smallish Cooler will hold 8-10 hours and still be Hot. You are fine...JJ


Thanks for the info.  I'll let'em ride at 225.  Also planning to try your finishing sauce on this batch. 

post #11 of 11

Well, how did they turn out?

 

Al

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