oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 08-23-2013, 07:30 AM   #1
Georgiaboy98
Full Fledged Farker
 
Georgiaboy98's Avatar
 
Join Date: 06-25-13
Location: Augusta,Georgia
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!
__________________
GO DAWGS!!!
Patriot Guard Riders member
UDS
Bandera
Gasser pig cooker
Chargriller offset
Smokey Joe
"ON FIRE" Thermapen
Thermoworks TW8060
Maverick ET 732
Georgiaboy98 is offline   Reply With Quote


Old 08-23-2013, 07:36 AM   #2
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default

I did a 8# @ 250* last sat. Took 12 hrs to hit 185.
Anxious to see what it takes.
NeilH is offline   Reply With Quote


Old 08-23-2013, 07:36 AM   #3
bbq.tom
is One Chatty Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Default

I'd pull it at 200-210 to let it sit for an hour or two in a cooler.
__________________
Tom
CMJ - KCBS & NCBBQA
CBJ - MBN, NCBS, NCPC, & SBN
OBJ - BBQCritic.com
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, BDS, & Holland "Epic"
bbq.tom is online now   Reply With Quote


Old 08-23-2013, 07:37 AM   #4
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

bump it up to 275-300
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate please consider a small donation to help us pay for our charity BBQ efforts for veterans and homeless groups!!!
ButtBurner is online now   Reply With Quote


Thanks from: --->
Old 08-23-2013, 07:38 AM   #5
rockpyle
Is lookin for wood to cook with.
 
rockpyle's Avatar
 
Join Date: 07-23-13
Location: Canton, MI
Default

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
__________________
Brewin' & 'Cuein in Canton, MI! - Brinkmann Rectangular Smoker/CB Offset/** New UDS **
rockpyle is offline   Reply With Quote


Old 08-23-2013, 07:44 AM   #6
MikeR
is One Chatty Farker

 
MikeR's Avatar
 
Join Date: 11-13-08
Location: Islip, NY
Default

I would say oven, as mentioned above. Should of left yourself more time.
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot."

GRIM REAPER SMOKERS - "BBQ To Die For"Under the "LENIENT" direction of Pit Master Tim.

22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box.
"Founders Club" Operation BBQ Relief.
MikeR is online now   Reply With Quote


Old 08-23-2013, 07:44 AM   #7
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: St. Anthony, Indiana
Default

They won't be done unless you bump the heat up.
__________________
Masterbuilt Pro Dual Fuel, Holland gasser, and the Team 30 Pack custom built rig
Marwendholt is online now   Reply With Quote


Old 08-23-2013, 07:47 AM   #8
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

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.
John Bowen is offline   Reply With Quote


Old 08-23-2013, 07:59 AM   #9
Georgiaboy98
Full Fledged Farker
 
Georgiaboy98's Avatar
 
Join Date: 06-25-13
Location: Augusta,Georgia
Default

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.
__________________
GO DAWGS!!!
Patriot Guard Riders member
UDS
Bandera
Gasser pig cooker
Chargriller offset
Smokey Joe
"ON FIRE" Thermapen
Thermoworks TW8060
Maverick ET 732
Georgiaboy98 is offline   Reply With Quote


Old 08-23-2013, 08:04 AM   #10
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default

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!!
NeilH is offline   Reply With Quote


Old 08-23-2013, 08:05 AM   #11
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Default

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.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Weber Mini WSM
Weber Smokey Mountain 18.5"
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is online now   Reply With Quote


Old 08-23-2013, 08:15 AM   #12
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

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.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Old 08-23-2013, 08:20 AM   #13
armor
is one Smokin' Farker

 
armor's Avatar
 
Join Date: 03-26-08
Location: Virginia
Default

Good luck....lesson learned
__________________
Mike

Risk is the price you pay for opportunity.

SUPPORT OUR TROOPS!
armor is offline   Reply With Quote


Old 08-23-2013, 08:22 AM   #14
tnfan47
Full Fledged Farker
 
Join Date: 02-12-13
Location: Nashville
Default

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.
tnfan47 is offline   Reply With Quote


Old 08-23-2013, 08:29 AM   #15
Georgiaboy98
Full Fledged Farker
 
Georgiaboy98's Avatar
 
Join Date: 06-25-13
Location: Augusta,Georgia
Default

cooking @ 325 internal is 185 right now
__________________
GO DAWGS!!!
Patriot Guard Riders member
UDS
Bandera
Gasser pig cooker
Chargriller offset
Smokey Joe
"ON FIRE" Thermapen
Thermoworks TW8060
Maverick ET 732
Georgiaboy98 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 08:46 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.