10.6 lb Butt done waaaay early, need advice


 
Keith Jedlicka

Keith Jedlicka

New member
I put a 10.6 lb Boston Butt on at 10pm last night. Dome temp 250.

I checked the temp at 8:10 this morning, after only 10 hours of cooking, and found the internal temp as checked with a Thermapen, to be anywhere from 197 to 202 F. Everything I know about cooking Boston Butt, including past experience, told me to expect a 15-hour cook. This surprised me.

The upshot is that this butt is done almost 9 hours before guests will arrive. I wrapped in HD aluminum foil, then in towels, and the butt is in a cooler. I've let a butt rest 4 hours before pulling, and it was still plenty hot, but can I let this rest for 8-9 hours? will it be to cold? Will the temp drop to unsafe levels during that time? I'm wondering if I should let it rest until noon, then pull it, and warm it up in a CI dutch oven before guests arrive. Any advice is appreciated.

Thanks,
Keith
 
The Naked Whiz did an investigation of how long they could keep BBQ at a "food safe" temperature greater than 140. Here is the link: How long can you hold BBQ in cooler

Their bottom line was something like 5 hours, with lots of different things that can effect the time. Check out the link for full details.

Beyond that, since you're trying for 9 hours you could either add "hot fire bricks" to your cooler or maybe use your oven if it allows temps below 200. My oven for instance allows a temp as low as 175. If sealed in foil with some juice at that low of a temp you will more than likely "braise" the meat further without drying it out, since you are holding it above the cooked/finished temperature.

Otherwise enjoy having the butt done and not worrying if it will make it to temp before the guests arrive!
 
You might want to check the accuracy of the thermo that you were using in the dome, if that's accurate, all I can say is it's done when it's done. I've had 7 and 8lber's take up to 12-14 hours and I've had some take 7 or 8, each piece of meat is different and time is only a guide. Enjoy your butt!
 
Brad, I checked the surface temp of the butt, and I was at 143. So, I warmed the oven to 175, and placed the foil-wrapped butt in, where it will stay for the next couple hours.

Bruce, correction: I had a grid temp of 250. My dome thermo is calibrated, but since I wrote the wrong thing in first place, it's a moot point, I guess
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Same here with time to cook; the first time I ever did a butt, it was 8.5 lbs, and it took almost 20 hours! Most butts I've done over the years have fallen within the 1.5-2 hours per pound rule though.
 
Keith you probably had a huge temp spike over night causing it to be done so fast. You're following brad's advise of the 175* in the over foiled still which is fine so let us know how it turns out!
 
Chuck,

Definitely didn't have a temp spike, as I controlled temp with a BBQ Guru. A spike would have caused it to sound an alarm. So, I guess it was just a matter of the meat was done when it was done!

The 2-hour sit in the 175 degree oven worked perfectly; no ill effects on the meat, which was moist and flavorful. My guests all loved it. I prepared this one using Chris Lilly's Six-time World Championship Pork Shoulder rub and injection. First time I had used this preparation, but will be my go-to from now on.

Thanks to all of you for the advice.

Keith
 
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