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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-18-2012, 11:14 AM
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#1 |
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On the road to being a farker
  Join Date: 07-25-12
Location: Charlotte, NC
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Butt fell on pit probe... oops..
So...
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?
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Chargriller Akorn. Golden Lion PID. |
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11-18-2012, 11:18 AM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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11-18-2012, 11:19 AM
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#3 |
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Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Ruined? Probably not. Probe it to see if it is tender.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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11-18-2012, 11:20 AM
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#4 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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+1 for what aawa says. I doubt it's ruined, just may not be as good as you hoped.
Matt |
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11-18-2012, 11:21 AM
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#5 |
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Full Fledged Farker
 Join Date: 07-20-11
Location: Westchester, IL
Name/Nickname : Forrest
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My two cents: let it rest awhile, then taste it and see.
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Forrestbro - Peoria Custom Cooker Meat Monster IF, Vision Grill-B, Grand Hall gasser, NB Bandera, Weber SS Performer, Weber Brownie 26", Chicago Bears UDS, White Sox UDS, |
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11-18-2012, 11:58 AM
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#6 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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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)
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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11-18-2012, 12:05 PM
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#7 |
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On the road to being a farker
Join Date: 07-25-12
Location: Charlotte, NC
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It probed tender, so its wrapped in a cooler now.
Sent from my Galaxy Nexus using Xparent Blue Tapatalk 2
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Chargriller Akorn. Golden Lion PID. |
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11-18-2012, 12:11 PM
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#8 |
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Full Fledged Farker
Join Date: 09-03-11
Location: Cedarburg, wi
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The title got my attention.
I believe that is illegal in Wisconsin  Seriously, rest it and enjoy. |
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11-18-2012, 01:14 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 01-10-11
Location: Lawrenceville, GA
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.Eat it and if it tastes awful then it is ruined
 . That's the only way to really tell
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-Jason I didn't choose D-Canoe life.......... 
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11-18-2012, 01:19 PM
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#10 |
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Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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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.
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UDS, Weber Performer |
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11-18-2012, 01:34 PM
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#11 |
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is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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since it hasn't been said yet...send it over and I'll let you know!
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[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
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11-18-2012, 01:36 PM
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#12 |
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On the road to being a farker
Join Date: 07-25-12
Location: Charlotte, NC
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Not my best work. But edible. Thanks!
Sent from my Nexus 7 using Xparent Blue Tapatalk 2
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Chargriller Akorn. Golden Lion PID. |
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11-18-2012, 01:37 PM
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#13 |
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is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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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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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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