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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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08-06-2011, 09:24 AM | #1 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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Serious Help, pork butts
I crammed 16 butts into 2 22" WSMs last night. Everything was going fine until this morning, a thunderstorm came through and almost put the fire out on both of them. Internals on the butts are between 160-165 with one being at 171. I have two hours from now to have them done. They are wrapped in foil and the cookers are wide open and I took 4 of them off to make some room and threw them in the oven at 325. Both cookers are at 275 right now. I'm trying every trick I know, but I have to serve volunteers at a rebuild for a playground/Kiwanis park (that was destroyed by arson a couple months ago) at 12 and it is 9:20 right now. Anyone one else have anything up thier sleeve?
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"Rural Route BBQ competition team" |
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08-06-2011, 09:26 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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U can't rush BBQ.
Good luck.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-06-2011, 09:27 AM | #3 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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and I've never pulled one without letting it rest for at least an hour, it looks like I'm not gonna have that option today. How do you think it will affect the final product?
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"Rural Route BBQ competition team" |
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08-06-2011, 09:28 AM | #4 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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We've done butts in 4 hours flat at comps at temps around 315-320.
I'd get them all in the oven or crank the temps up on the WSM's to above 300. If they're foiled, they'll be somewhat protected from the extra smoke. At 170, they should probably out of the stall, so crank em up and they'll get there pretty fast. Good luck! Another thought: How far away is the place where you're serving? Is it at all possible to start serving whatever's done and let the others keep cooking if needed and run back for them? I know it's not ideal, but????? You may end up with 1/2 of them tender in an hour from now. I know what you're feeling man.......and is sucks. I've been there.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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08-06-2011, 09:44 AM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Crank the oven to 350 bro. It will not hurt a thing.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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08-06-2011, 10:07 AM | #6 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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