Running out of time with a butt

[Nate52]

I've got a 9.6lb butt in the smoker today. I've done plenty of them on a gas grill with chips before, but its my first large piece of meat in my new smoker.

I ended up getting a late start this morning, but decided to go ahead and do it anyway. I put it on at about 7:30 this morning and am currently about an hour and a half into the stall at 4pm. Obviously, I'm hoping that it will get out of the stall on the lower end of the spectrum and it will finish before I go to bed, but who knows.

By the way, I already made the decision not to wrap to get through. I'd like a chance at some good bark.

So here's my plan.

I'm going let it go and see what happens. There's still a very slim chance it could finish tonight. But no matter where it is at 8:30, I'm taking it off. That will give it some time to cool before I go to bed.

I'll put it on a rack in the drip pan and cover it tightly with foil and put it in the fridge for the night.

Around noon tomorriw, I'll ask the Boss the put it in the oven, still covered, at 350. Whenever it hits 205, she'll put the oven on warm and it will sit until I come home to pull it at 5:30.

So does that backup plan make sense? Should I adjust any of the timing or oven Temps tomorrow?

 

[chopsaw]

What smoker are you using , and what temp are you cooking at .

I had a small 3 1/2 pound boneless butt yesterday at 250 that was stalled at 170 for 5 hours . Bumped the temp to 300 . Took about 30 minutes and it started to climb , then finished up pretty quick .

I would bump your temp , if you're cooking at 250 or less , or if you're going to finish in the oven just do it tonight . Figure how long you need to finish it and cool .

 

[justplainbob]

put your butt in the oven now and get it over with
it's got all the smoke it's gonna get
let it rest overnight
pull it
warm it up when ever

 

[jaxgatorz]

What temp are you smoking at ?..You can crank up the temp , the butt wont care..

 

[Nate52]

It's a homemade charcoal smoker. Except for a big spike mid-morning it wants to run at 230-250 today.

If I take it out and put it in the oven now, does it havea chance to develop any more of a bark?

 

[chopsaw]

Sure . I do briskets finished in the oven . Bark is always good .

 

[SmokyMose]

What smoker are you using , and what temp are you cooking at .

I had a small 3 1/2 pound boneless butt yesterday at 250 that was stalled at 170 for 5 hours . Bumped the temp to 300 . Took about 30 minutes and it started to climb , then finished up pretty quick .

I would bump your temp , if you're cooking at 250 or less , or if you're going to finish in the oven just do it tonight . Figure how long you need to finish it and cool .

5 hrs @ 170? Holy cow!

 

[chopsaw]

5 hrs @ 170? Holy cow!

It happens .