Overcooked my Butt

[smokininidaho]

Did a shoulder last night 7.5 lbs. Figured at least 12 hours at 225. Started at 6pm last night checked this morning when I woke up 6am, 210 degrees internal temp. Pulled it off and wrapped it, put in cooler. This is the first one I ever took this high. Had an amazing bark and smelled great! So I'm guessing the meat will be pretty mushy, don't know if will be dry, like I said never took one this high, usually pull off the smoker at 200-205 degrees.

 

[coogrrr94]

How did it turn out? I've got an 8 pounder on my Rec Tec right now. I put it on at 4AM.

 

[Tiburon]

How is it?
Mine is still cooking, can't seem to get it to 205. I just checked and it's only 186 been in the oven now for 2 hrs at 300, wrapped in craft paper. I'm I doing something wrong?

 

[one eyed jack]

How is it?
Mine is still cooking, can't seem to get it to 205. I just checked and it's only 186 been in the oven now for 2 hrs at 300, wrapped in craft paper. I'm I doing something wrong?

Hey Tiburon,

I allow 2 hours / pound at 225* to 250*. I haven't smoked one at 300* yet. I haven't wrapped a butt.

How confident are you in your thermometer? What did the butt weigh? If it is a bone in butt; the bone will pull out of the butt clean when it is "pull-able".

 

[Tiburon]

Thermometer is spot on, Yeah I was amazed too, it was a boneless 5 pounder. Spent 3.5 hrs in the smoker, now over 2 in the oven.

 

[one eyed jack]

As the old saying goes, "It's done when it's done".

 

[Tiburon]

Guess what? It's done, wow it smells like heaven in here. Can't wait to unwrap it. I'll let it rest and hour or so and then shoot a pic of it. Before I eat it.

 

[one eyed jack]

Congratulations. Enjoy.

 

[Tiburon]

Pics of my butt

I'm full and happy, it was better than I thought it would be, in fact I was impressed with my self. Not be to cocky, but damn......