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thegizzard 11-18-2012 11:14 AM

Butt fell on pit probe... oops..

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?

aawa 11-18-2012 11:18 AM

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.

colonel00 11-18-2012 11:19 AM

Ruined? Probably not. Probe it to see if it is tender.

el_matt 11-18-2012 11:20 AM

+1 for what aawa says. I doubt it's ruined, just may not be as good as you hoped.


Forrestbro 11-18-2012 11:21 AM

My two cents: let it rest awhile, then taste it and see.

aquablue22 11-18-2012 11:58 AM

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)

thegizzard 11-18-2012 12:05 PM

It probed tender, so its wrapped in a cooler now.

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Beef 11-18-2012 12:11 PM

The title got my attention.
I believe that is illegal in Wisconsin :tsk:

Seriously, rest it and enjoy.

fnbish 11-18-2012 01:14 PM

.Eat it and if it tastes awful then it is ruined :razz:. That's the only way to really tell

khs282 11-18-2012 01:19 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.

caliking 11-18-2012 01:34 PM

since it hasn't been said yet...send it over and I'll let you know! :-D

thegizzard 11-18-2012 01:36 PM

Not my best work. But edible. Thanks!

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indianagriller 11-18-2012 01:37 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.

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