jeffsee
Full Fledged Farker
- Joined
- Nov 6, 2010
- Location
- Oshkosh, WI
Hey all, remember my 12.33 pound putt with picnic that we thought would take 20 hours to get done? I started it at 6:00 PM tonight (Thursday) at a little over 250.
It is now 11:15 (5.5 hours) and the meat is sitting just a smidge over 150 (I do not have a Maverick, so I am relying on a turkey thermometer on the butt). We had a brief (very brief-15 minutes) spike in temp in the drum to 300. The butt looks and smells terrific and is certainly not yet at the "butter" stage.
Why am I worried? Will this actually get anywhere near 20 hours before done? I fear checking at 4 AM and finding the meat at 195. We don't eat until 6:00PM and I have an hour commute from my home. I don't think anyone wants to eat supper at 8:00 am.
Do I need to worry? Or, should the meet hold on until at least noon (another 12-ish hours).
Any help appreciated. I do not want to bomb a $20.00 roast.
Thanks.
It is now 11:15 (5.5 hours) and the meat is sitting just a smidge over 150 (I do not have a Maverick, so I am relying on a turkey thermometer on the butt). We had a brief (very brief-15 minutes) spike in temp in the drum to 300. The butt looks and smells terrific and is certainly not yet at the "butter" stage.
Why am I worried? Will this actually get anywhere near 20 hours before done? I fear checking at 4 AM and finding the meat at 195. We don't eat until 6:00PM and I have an hour commute from my home. I don't think anyone wants to eat supper at 8:00 am.
Do I need to worry? Or, should the meet hold on until at least noon (another 12-ish hours).
Any help appreciated. I do not want to bomb a $20.00 roast.
Thanks.