Boston Butt help


 
TJMartin

TJMartin

TVWBB Member
I'm coming up on 11 hrs on a 5 1/2 lb butt, it's been very steady and slow from 183-187, was holding at 185 then dropped down to 184. Then was holding 187 for quite some time and now back down to 185.
I'm afraid the colder night temperatures are killing the cook. Any suggestions? This is on a Mini WSM.
 
You should have checked to see if it was tender and if so, it was done. The other thing is that you can wrap in foil and put in the home oven to finish.
 
The internal temp of the meat will vary, especially depending on how fast you cook, but I'd be more concerned with checking for tenderness. Anyhow, the slower you cook, the lower the finished IT*, and I've cooked many a butt to tenderness before it reached 190* back when I was cooking real slow, ie 2hrs/lb. Small butts can take a long time, though, especially if half butts, and it's fairly common for the IT* to dip a tiny bit during the plateau. There's no substitute for checking for tenderness, though.
 
Thanks for the replies, this was a good learning experience for me.
I know now to start early in the morning and if I have to wrap it in foil and towels and put it a cooler till time to serve.
Overall I think if came out good, I fell asleep from 12-1 and woke up with the internal temp of 194, so I pulled it and foiled it, let it sit for only 30 minutes since it was 1 am and I was half awake, I shredded it and put it on the fridge for dinner tonight.
There's quite a bit of meat on a 5-6 pounder, I was surprised.
 
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