what temp

[leggomieggo10]

should i pull the boston butt (5.7lbs, been on since noon today) and wrap it in foil than place it in a cooler??

its currrently at 137degrees.

thank you

 

[scarbelly]

I take mine to 165 then foil it and go to 200-205 and put in the cooler for at least an hour most of the time 2-3 hours

 

[realtorterry]

Take that bad boy to 165 then foil & take him back to about 195 to 200. Let it cool wrap in some towels in a cooler for a few hours, pull & enjoy!! If you haven't tried soflaquers finishing suace I highly recommend it in the wiki! Then don't forget the qview

 

[leggomieggo10]

once it hits 165 than i wrap it, i can put it in the oven for the rest right??

 

[raptor700]

once it hits 165 than i wrap it, i can put it in the oven for the rest right??

Yes you can

If you want to slice it take it to a temp of 190º
 

 

[leggomieggo10]

its gonna be pulled, what temp should i set the over at??

 

[fpnmf]

It looks like its been in the smoker for 5.5 hours and hasn't made it to 140 yet.

You are cutting it kinda close to the danger zone.

I put one in at 8am and it got foiled at 165 at noon'

Came out at 205 at 5pm.

What temp you running it at?

 

[leggomieggo10]

yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

im pretty sure i wont be eating dinner till around 9pm. damnit

 

[xjcamaro]

Is your smoker electric, charcoal, etc?

 

[flash]

Good chance that your temp gauge is inacurite. I would spend some money and get a digital temp gauge. Wal-mart carries a fair one. Around $15.00

yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

im pretty sure i wont be eating dinner till around 9pm. damnit

 

[mballi3011]

Ok everything will be allright. I would put the whole thing into the oven and next time you will know more of what to do. You might want to check into the E-course and that should give you a good amount of basics and fire control too. You might want to run a test fire a time or two just to get the hang of it. But we all were in your boat and new to this whole thing too. I might eseem hard right now but once you lean a few things that no one can tell you how to then you will be cranking out dinners like a pro.