Been smoking pork butt for 3.5 hours...How would you finish it for dinner tonight?

[Stopsign32v]

Well I took her temperature about 30 minutes ago and it was at 120 degrees. I need this thing pulled and ready to eat by 5pm. When would you pull it off, wrap it, and put it in the oven? And what temp should I put the oven at for a finish time around 5pm?

 

[gmc2003]

What's the temp. of your smoker? If it's lower than 250*. Then I would bump it up to about 275 to 300*. When your internal temp reaches about 170. Then cover and put it in a 300* oven to finish. Probe it for tenderness around 195*. Once tender then let it rest for a spell and pull.

Chris

 

[mike243]

give it 2 more hours then wrap and hit the oven at 350, pull and rest when it hits 200 or so., 30 minutes before dinner shred it

 

[Stopsign32v]

Smoker is around 300-350 degrees. Just probed it and the butt is 142 degrees.

 

[seenred]

What's the temp. of your smoker? If it's lower than 250*. Then I would bump it up to about 275 to 300*. When your internal temp reaches about 170. Then cover and put it in a 300* oven to finish. Probe it for tenderness around 195*. Once tender then let it rest for a spell and pull.

Chris

X2. This is exactly what my suggestion would be...and once it's foiled, you could even go as high as 325.

Smoker is around 300-350 degrees. Just probed it and the butt is 142 degrees.

That seems like an uncommonly high smoking temperature. Are you confident in your thermometer's reading? Only asking because the factory therms on many (most) smokers are not very accurate.

If your smoking is truly running that hot, I'd be worried that the outside of the butt would be burned before the interior got done.

Red

 

[mcokevin]

Some good advice here. I think you are definitely be looking at crutch and oven to get it done in time. You’ll sacrifice bark but people will be fed.

Doesn’t help you today but I’ve found PP is best done a day or two ahead of time. No stress on timing and it tastes a lot better once it’s had some time to let the flavors comingle.

Good luck today and try not to stress too hard. We have all been under the gun before.

 

[Stopsign32v]

X2. This is exactly what my suggestion would be...and once it's foiled, you could even go as high as 325.



That seems like an uncommonly high smoking temperature. Are you confident in your thermometer's reading? Only asking because the factory therms on many (most) smokers are not very accurate.

If your smoking is truly running that hot, I'd be worried that the outside of the butt would be burned before the interior got done.

Red

My rack temp was 250-300, oops

 

[motolife313-2]

If it’s at that temp already u will be done with it before 5. Pork butt usually has tons of fat in it so don’t be afraid to turn the heat to 300 but I think u will be good. Butts have always took 10-12 hours for me at 250 without wrapping.

 

[Stopsign32v]

Hitting a daggum stall @ 192 degrees! Come on

Been sitting there for the past 45 minutes.

 

[mcokevin]

Hitting a daggum stall @ 192 degrees! Come on

Been sitting there for the past 45 minutes.

Crutch and oven my friend.

 

[Stopsign32v]

Crutch and oven my friend.

What is crutch?

I bumped the temp to 325 and we are at 196 degrees now.

 

[DougE]

What is crutch?

Foiling/panning, I believe is what they speak of.

 

[DougE]

You get nicer bark going nekkid all the way, but foiling speeds things along quite a bit.

 

[gmc2003]

Crutch = foil the protein with either butcher paper, aluminum foil, or aluminum foil and a disposable pan. Add a little liquid of your choice to the wrap. I like using a disposable aluminum pan when crutching. It will help you power thru the stall.

Chris

 

[mcokevin]

Alright, we need an update - how was dinner?!