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Unread 08-23-2013, 07:30 AM   #1
Georgiaboy98
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Default Butt help ASAP!

Hey guys I'm cooking 2 10lbs butts right now they have been on since 4 am I have to have them ready @ 1130 for lunch! I smoked @ 250 untill internal temp was 150 and then wrapped. What temp do y'all think would be good now to get ready @ 1130? Thanks for your help in advance!
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Unread 08-23-2013, 07:36 AM   #2
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I did a 8# @ 250* last sat. Took 12 hrs to hit 185.
Anxious to see what it takes.
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Unread 08-23-2013, 07:36 AM   #3
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I'd pull it at 200-210 to let it sit for an hour or two in a cooler.
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Unread 08-23-2013, 07:37 AM   #4
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bump it up to 275-300
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Unread 08-23-2013, 07:38 AM   #5
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Quote:
Originally Posted by Georgiaboy98 View Post
Hey guys I'm cooking 2 10lbs butts right now they have been on since 4 am I have to have them ready @ 1130 for lunch! I smoked @ 250 untill internal temp was 150 and then wrapped. What temp do y'all think would be good now to get ready @ 1130? Thanks for your help in advance!
That's some tight time pressure to put yourself under and only smoke at 250*.

At this point, I would jack it up to 300, maybe add some liquid inside the foil to encourage the braising action. Personally, I would probably bring it in to the oven to make sure I had the heat on it.

Also, get some appetizers ready to hold the guests over until 12 in case the process takes a little longer!

Good luck,

Rock
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Unread 08-23-2013, 07:44 AM   #6
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I would say oven, as mentioned above. Should of left yourself more time.
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Unread 08-23-2013, 07:44 AM   #7
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They won't be done unless you bump the heat up.
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Unread 08-23-2013, 07:47 AM   #8
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If it were me and since they are already wrapped I would push the temp up to 275 / 300 and wake that Bludawg guy up to see what he thinks. I would think you have to deal with the stall. If you want to eat the pork at 11:30 you will need to let it rest at least an hour which means it should come off at 10:30.
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Unread 08-23-2013, 07:59 AM   #9
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I have at 300 now and we will just have to see what happens! I know I should have started earlier but I did'nt 4 was as earliest I could start without cooking them yesterday.
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Unread 08-23-2013, 08:04 AM   #10
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Stay cool man. You'll pull it off. They'll understand. If everybody starts drinking some cold beer I bet it'll turn out good. Afterall, it is Friday!!
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Unread 08-23-2013, 08:05 AM   #11
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If they are wrapped and you have service at 1130am, take the temperature up to 350 degrees. At 300 you will still be cutting it close and if it does make it, you wont have any time to rest it.

To test for doneness wiggle the bone and if it comes out, meat is done.

If you do not get to that point before 1030am, I would suggest you serve sliced pork. It is just as tasty and makes great sammiches also.
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Unread 08-23-2013, 08:15 AM   #12
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Quote:
Originally Posted by aawa View Post
If they are wrapped and you have service at 1130am, take the temperature up to 350 degrees. At 300 you will still be cutting it close and if it does make it, you wont have any time to rest it.

To test for doneness wiggle the bone and if it comes out, meat is done.

If you do not get to that point before 1030am, I would suggest you serve sliced pork. It is just as tasty and makes great sammiches also.
350 or more.They're not going to burn if you've already wrapped them.
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Unread 08-23-2013, 08:20 AM   #13
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Good luck....lesson learned
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Unread 08-23-2013, 08:22 AM   #14
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Quote:
Originally Posted by Georgiaboy98 View Post
I have at 300 now and we will just have to see what happens! I know I should have started earlier but I did'nt 4 was as earliest I could start without cooking them yesterday.
If you wanted it done by lunch time, you should have started them at 10pm the night before, but thats if you were able to.

Always give yourself plenty of time when doing long low and slow cooks.
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Unread 08-23-2013, 08:29 AM   #15
Georgiaboy98
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cooking @ 325 internal is 185 right now
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