Overcooked question

[smell smoke]

IMG_20150523_161446.jpg

• smell smoke
• May 24, 2015

Smoked some pork steaks (had a boston butt cut to 3\4" steaks). Put in a brine for 4 hours, applied my bbq rub then smoked at 250. I screwed up and didn't check on them until they had already reached 20 degrees above desired temp. They were a tad dry. Brine saved them.
But here's my question, do you think if I would've wrapped them and continued to cook them it would've helped?

Smell Smoke

 

[smokin phil]

My GUESS is probably not.

 

[mdboatbum]

Well it kind of depends on what your target temp was. If it was 145° and they reached 165° then yes, a couple hours in foil until they reached 195°-200° would have turned those steaks into delicious pulled pork. If they were already above 200°, then no, more cooking wouldn't have helped.

 

[smell smoke]

 

[smell smoke]

Well it kind of depends on what your target temp was. If it was 145° and they reached 165° then yes, a couple hours in foil until they reached 195°-200° would have turned those steaks into delicious pulled pork. If they were already above 200°, then no, more cooking wouldn't have helped.

You nailed it. I was wanting 145. Had done some a few weeks back an it it dead on 145 and they were delicious. I was a bone head and set my timer and didn't turn the alarm on.
Thanks for the tip, that's what I was thinking but didn't think about it until later.

 

[kc dave]

If "overcooked" means a little dry, my go to for all kinds of cooking is to use a little water.

I'd think "yes" if you wrapped them in foil and put in something like an 1/8 cup of water to each one. 

One thing I might be a master of is screwing up. 
Steam will hold the temp at 180 to 200 degrees while things soften up. 

You still overshoot the mark but, most of the time, preserve the general integrity of what you're aiming at.

Nothing replaces a  bull's eye, though. 
It's more a technique for avoid a pair of broken tongs you threw at the wall.