HELP in a hurry? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-26-2009, 08:37 AM   #1
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
HELP in a hurry?

Ive got 2 butts on wsm. One is at 195 and the other is at 202.....Neither one is super tender. Should I leave them on? I dont want to overcook them.....Ive got to serve it in 4 hours. Thanks!
__________________

__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 08-26-2009, 08:54 AM   #2
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
I'd just keep cooking if they don't feel tender enough ... right up to enough time for a 30 minute rest before shredding (pulling) time. It's really hard to dry out pork butt.

If your really worried about it foil them in the oven at like 325F and push them through.
__________________

Shawn White is offline   Reply With Quote
Old 08-26-2009, 08:55 AM   #3
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Double foil and chuck in a cooler.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-26-2009, 09:43 AM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Shawn White
I'd just keep cooking if they don't feel tender enough ... right up to enough time for a 30 minute rest before shredding (pulling) time. It's really hard to dry out pork butt.

If your really worried about it foil them in the oven at like 325F and push them through.
I agree.

'Temperature' means nothing as far as meat being done, it's only a guide as to when you should begin checking for 'done'. When they're tender, they're done, not until then.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 08-26-2009, 09:43 AM   #5
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Thanks guys. I wasnt sure if id get any replies and I didnt want to overcook. I double foiled w applejuice and stuck in the cooler about 10 minutes after I posted. I took em both to 205*. whew.... I've never had that happpen before! I hope like hell they tender up. Thanks again for the input. Ill let you know how it turns out.
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 08-26-2009, 10:04 AM   #6
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,427
Yer temp probe may have been in a fat pocket or near the bone, That give false readings too
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 08-26-2009, 02:48 PM   #7
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Quote:
Originally Posted by 007bond-jb
Yer temp probe may have been in a fat pocket or near the bone, That give false readings too
Excellent advice JB. I did check them in several places but that did make me think.......and never woulda thought of a fat pocket! Thanks man!
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 08-26-2009, 03:03 PM   #8
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Shawn Pigs & Larry, I doubl foiled (like i said) for 2 hours in the cooler. She came out and fell apart pretty good. I was scarred to keep cookin it cause I didnt want it to overcook or get dry on me. Usually I go by tenderness and not temp but I dont think Ive ever had one go like this........at least not that I can remember, hhahaa thats a beer joke ...right? Thanks goes to everyone for the speedy responses! db

Prob get my arse ripped for this but once again no pics. I took about 5# of PP to wifes work today and served 7 people in a confrence. Some went back for 2nds..After they were done the rest went to the kitchen and was gone shortly after. Yahoo!
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 08-26-2009, 03:29 PM   #9
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Good deal DB. Some folk flip on foil. I don't like to use it along with the cooler. But ya got to do what ya can to get the job done. Glad it worked out for ya.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-26-2009, 04:14 PM   #10
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Quote:
Originally Posted by Pigs On The Wing BBQ
Good deal DB. Some folk flip on foil. I don't like to use it along with the cooler. But ya got to do what ya can to get the job done. Glad it worked out for ya.

Pigs
Thanks Pigs......I know foil will steam the Sh** out of it. I usually foil for a bit anyways. I wasnt sure I could pull it off today. I thought I over cooked it somthin weird! Thanks!
__________________

__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

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
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.