Boston Butt falls over, lands on pit probe. Heat cranks up from its 300* setting to about 500* for about two hours. I see what happened and fix it. Now I am at an internal temperature of of 200* and a pit temp of 400* ... its a 6.5# butt that's reached temp in just over 3 hours... I expected to cook it for 3-4 more hours....
so.. is it ruined?
11-18-2012 12:18 PM
If the boston butt is at 200 degrees IT, probe it to see if it is tender. if it is, it is done. You probably won't get as much smoke flavor from it as it probably reached 160 degrees too fast to impart a good amount to it.
11-18-2012 12:19 PM
Ruined? Probably not. Probe it to see if it is tender.
11-18-2012 12:20 PM
+1 for what aawa says. I doubt it's ruined, just may not be as good as you hoped.
11-18-2012 12:21 PM
My two cents: let it rest awhile, then taste it and see.
11-18-2012 12:58 PM
you got a hot and fast butt! Nice, I have a whole hog cut up on 5 Webers right now going hot and fast! (borrowed Rotiss smoker crapped out when setting up this morning)
11-18-2012 01:05 PM
It probed tender, so its wrapped in a cooler now.
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11-18-2012 01:11 PM
The title got my attention.
I believe that is illegal in Wisconsin :tsk:
Seriously, rest it and enjoy.
11-18-2012 02:14 PM
.Eat it and if it tastes awful then it is ruined :razz:. That's the only way to really tell
11-18-2012 02:19 PM
probe ity to see if its tender. If it is, foil it and wrap in a towel then set in a warm cooler. It will stay hot for another few hours and you can still eat when you planned.
11-18-2012 02:34 PM
since it hasn't been said yet...send it over and I'll let you know! :-D
11-18-2012 02:36 PM
Not my best work. But edible. Thanks!
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11-18-2012 02:37 PM
it will not be tender if cooked that hot, at least not right now, wrap in foil and place into a cooler / cambro and allow to rest for 3-4 hours and the long rest will break down the rest of the collegen in the meat and it should be spot on. the hotter and faster the cook the longer the rest period needed.