Please advise on timing!

jen99686

Newbie

Original poster

May 26, 2017

4

10

• May 26, 2017

• #1

Hi All!  First, this site is such a great resource!  First time poster, long time reader.  Thanks to everyone who provides such great intel!

I'm planning to do 2 8-ish pound butts that need to be ready for guests tomorrow at 5pm.  I'm thinking about starting them tonight at midnight just before I go to bed and letting them slowly cook at 225 with a bit of hickory and apple.  Think they'll get done too early? Ever time I get up early in the am to start a butt, I panic during the stall and end up finishing in the oven...  

Should I be concerned the butts will dry out?  Should I put a vessel of apple juice in the smoker to create a little extra humidity?  

It's cold and rainy here this weekend (south-centeral Alaska - will likely be around 36 degrees overnight) so I want to make sure to give it as much time as possible.  

Am I on the right track??

Thanks! 

Jen

 

bignick1984

Fire Starter

May 9, 2016

56

25

california

• May 26, 2017

• #2

That 1.5hr rule never seems to work for me, always seems to get done quicker then expected. I usually injected with Apple juice and Worcester to keep it moist as well as baste it every hour.

Can always wrap in and let it sit in it's juices

 

lancep

Master of the Pit

Apr 6, 2016

1,421

359

North Mississippi

• May 26, 2017

• #3

You should be fine. Give them a check in the morning so you know where there at and keep an eye on them from there. If it's cold and rainy you shouldn't need to add humidity. If you get done early cooler them till it's time to pull. Are you wrapping? What are you smoking in?

Lance

 

jen99686

Newbie

Original poster

Thread starter

May 26, 2017

4

10

• May 26, 2017

• #4

Have never wrapped before... Smoking in a Smokin' Tex 1100. [emoji]128526[/emoji]

 

lancep

Master of the Pit

Apr 6, 2016

1,421

359

North Mississippi

• May 26, 2017

• #5

You should be good then. Throw it on and get a good night of sleep [emoji]128564[/emoji]

 

jen99686

Newbie

Original poster

Thread starter

May 26, 2017

4

10

• May 27, 2017

• #6

15 hours later and I've stalled at 171....  Going to give it 45-60 more minutes in the smoker and then finish it in the oven (guests arrive in 3 hours). Is the overwhelming stall because of the temperature outside? It's currently about 48 degrees. 

 

scarps23

Meat Mopper

Mar 2, 2013

195

57

Iowa

• May 27, 2017

• #7

Don't worry about getting it done too early. Just wrap in foil. Wrap in towels and put in cooler. It will hold heat for quite awhile and let the juices redistribute. I always do this for a minimum of an hour. Less time might work. Others can chime in on that. I smoke to 195-200 and then wrap.

In the future. I would plan on getting done 3 hours early. Gives you a lot of room for a slow piece of meat.


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scarps23

Meat Mopper

Mar 2, 2013

195

57

Iowa

• May 27, 2017

• #8

Jen99686 said:

15 hours later and I've stalled at 171....  Going to give it 45-60 more minutes in the smoker and then finish it in the oven (guests arrive in 3 hours). Is the overwhelming stall because of the temperature outside? It's currently about 48 degrees. 

Click to expand...

The oven will work fine. You can get through the stall quicker by wrapping with foil also.


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