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Can you over smoke a pork butt?
Posted on 6/27/20 at 7:08 am
Posted on 6/27/20 at 7:08 am
Dumb question perhaps. Put two 7 pounders on yesterday evening. Have some folks coming over for game night around 5ish today. Checked em this morning (bout 6:30) and internal temp on both are already at 200°. Smoking at 225. Should I kick the temp down quite a bit and leave em on or go ahead and pull soon? The last ones I did stalled forever . Thanks in advance.
6
Posted on 6/27/20 at 7:16 am to jkylejohnson
I don't know about oversmoking. Maybe too intense based on wood selection. Oversmoking wouldn't be my concern though, drying it out would be my concern. I'm in the Arabian Sea so I don't know how long you have to go until 5pm, but it's only 3pm here so you probably have a long time. Shred and put in an air tight crock pot?
Posted on 6/27/20 at 7:32 am to jkylejohnson
I’d pull them, wrap in towel and throw them in the cooler.
You can overcook then and dry them out, but a few more hours isn’t likely to do that if you wanted to leave them on.
You can overcook then and dry them out, but a few more hours isn’t likely to do that if you wanted to leave them on.
Posted on 6/27/20 at 7:38 am to The Spleen
Wrap em in a towel ? Yeah it's another 8 hours or so before ppl may start showing up. I guess overcooking (not oversmoking) was what I meant. These things have a mind of their own sometimes. 
Posted on 6/27/20 at 8:19 am to jkylejohnson
If you’re already at 200 then you’re basically there.
Wrap and rest. Then reheat tonight to eat
Wrap and rest. Then reheat tonight to eat
Posted on 6/27/20 at 9:22 am to jkylejohnson
Take them off at 203 - wrap in butcher paper than foil. Wrap in a towel put them in a cooler and fill head space with towel - pull them an hour or so before serving, pull and serve
Posted on 6/27/20 at 9:25 am to jkylejohnson
Take them off, wrap in foil then place in an ice chest with several heavy towels. Put a towel in the bottom of the cooler before you put the meat in. Keep the lid closed and it will still be warm for 5:00
Posted on 6/27/20 at 9:27 am to slinger1317
Thanks y'all. Gonna put in a cooler. Appreciate the help. 
Posted on 6/27/20 at 10:07 am to jkylejohnson
If they are at 200, they are done.
Double wrap them in foil, then wrap a towel around each one (preferably one of your wife's "good" towels), then put them in a good cooler. They will rest gently and will probably still be warm by 5pm.
Double wrap them in foil, then wrap a towel around each one (preferably one of your wife's "good" towels), then put them in a good cooler. They will rest gently and will probably still be warm by 5pm.
Posted on 6/27/20 at 10:18 am to jkylejohnson
Wrap it in foil, so it braises it and keeps it moist; wrap that in a towel and put it in an ice chest. it'll be hot still when its served in the PM
Posted on 6/27/20 at 2:31 pm to SpotCheckBilly
quote:
preferably one of your wife's "good" towels
This, but when you go to pull, make sure you leave the towel’s on the ground so your dog gets them.
Posted on 6/27/20 at 6:03 pm to jkylejohnson
No such thing. I've put 75.hrs of smoke on many pork butts at 150 degrees. Just soaks it in. Layers and layers.
This post was edited on 6/27/20 at 6:04 pm
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