Yikes...I fell asleep!

dadwith4daughters

Meat Mopper

Original poster

Jul 21, 2007

225

11

Orlando, FL

• Dec 8, 2007

• #1

Oh boy, went too late last night and got up too early. Put the butts on and closed my eyes. I now have 18 lbs of butts that have been smoking-rather baking- at 275 for over 90 minutes (the first 90 minutes). They're not burned yet, but it looks like they could be soon. I've put aluminum foil over both. besides that, any other thoughts on saving these? The temp is back down to 225.

Ugh.

Mike

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Dec 8, 2007

• #2

Sounds like you have a handle on it! I bet they turn out fine.

 

ozark rt

Meat Mopper

OTBS Member

Jan 25, 2007

290

13

North Arkansas

• Dec 8, 2007

• #3

Don't sweat it. I've had spikes in the 270-280 range before that lasted several minutes. Besides you don't know if they have been at 270° for 90 minutes or just the last 5 before you woke up. Relax Dad, it'll be allright in the end. BTW I like your moniker as I too have 4 daughters.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Dec 8, 2007

• #4

I wouldn't worry about it. Butts are very forgiving. I'd get the foil off because it's going to cut down on the smoke penetration. Just keep an eye on the internal temperature of the meat.

 

dadwith4daughters

Meat Mopper

Original poster

Thread starter

Jul 21, 2007

225

11

Orlando, FL

• Dec 8, 2007

• #5

So, I guess that means you've done some "unflattering" things as a youth too? The big man no doubt paying both of us back.

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Dec 8, 2007

• #6

Dad, I wouldn't lose to much sleep over this. Like Ron said you just lost some smoke penetration time, just watch your internal temp.. I'm sure they'll be ok.

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Dec 8, 2007

• #7

275º Is high temp for us low and slowers. Remember people cook these in oven at higher temps. Even it was at 275º for the whole 90min. you'll be fine. Hey maybe yo knocked off some cooking time LOL!

I'm with Ron here, pull the foil and watch the temp.
You got a nap now so your good and refreshed!

 

oillogger

Meat Mopper

OTBS Member

Jun 25, 2006

263

12

Louisiana

• Dec 8, 2007

• #8

Some people will run their smoker up above 300F until the fat starts rendering/stall point just to speed up the whole process by maybe an hour or two. Once the fat starts rendering when the internal temp of the meat reaches around 160-165F they will lower the pit to 225F for the rest of the smoke. They say they still get great tasting tender Q and it takes a little less time.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Dec 8, 2007

• #9

Dad you should be fine. Get yourself anb alarm clock to set for those little naps!Hee Hee!!!

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Dec 8, 2007

• #10

I agree, you'll be fine Dad... and pull the foil until the butts get to an internal of 165 or so, then reinstall it.

Before I modded my CG and didn't know any better that the stock heat guage was a POS, I did some butts that I know had to be cooked with the heat cranked WAY up. They were fine... a little crusty on the outside, but really good.

Take pix!

 

ozark rt

Meat Mopper

OTBS Member

Jan 25, 2007

290

13

North Arkansas

• Dec 8, 2007

• #11

Oh Lord yes. "Unflattering" ain't the word. I'm just fortunate to be here considering some of the crap I pulled. But if the truth be known I wouldn't take a plug nickel for any of them.
How's that pork coming along?

 

dadwith4daughters

Meat Mopper

Original poster

Thread starter

Jul 21, 2007

225

11

Orlando, FL

• Dec 10, 2007

• #12

...after 14 hours on the grill, they still weren't up to the 200 mark. So we ate them as sanwiches (still tasty) and I froze the other one. Hmmmm, will need to look at a thermo on the grill.