I've got a butt I need to cook a little fast today. It's about 3 hrs into the cook, and I have a total time available of 7.5-8hrs.
I've got the temp up at 250 or a bit higher.
Any guidance on what temp to settle on to finish? I may not have enough time to get the meat up over 200, but I can pull it off and faux Cambro on the way to BUFFETT concert and shred when I get there.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
thefist YUUP, fellow Parrot Head, I'd cook it between 275 F and 300 F. They can take the heat. Plus you'll get better bark!!!!! If you take it off in the 190's you'll be fine if it goes into the cambro. You should be good on time. Great call on not pulling till the show, as you don't want it to dry out at home. Have a great time. Nothing like a Buffet show. FINS UP!!!!!!
My goal is to get anything over 190. I haven't done an overnight cook yet, and 6:30 was as early as I was willing to rise this morning. I'll have the foil and cooler ready when the troops arrive to get me. Wrap it and go! Temp is 152 now, so about ready to stall. Almost time for a beer run.
This is the first butt on the KJ Jr. Interesting temp observations. I calibrated the dome thermometer yesterday, and I also use an iGrill, which checked out fine yesterday. At the start of the cook, iGrill on the grate was about 211, where the dome was near 250. Junior is small, so the dome thermometer is fairly close to top of the butt, and maybe 3" away from iGrill probe. Maybe an hour later the temps were about the same.
Now, there is a 40 degree difference (dome 250, iGrill 290). The meat is probably acting as a shield for the dome probe, somewhat, but this is surprising to me on such a little grill. Of course the metal thermometer could be off, but it was calibrated a day ago.
@https://pitmaster.amazingribs.com/member/8823-thefist Butts tend to cook faster on the Kamado Joe Junior. If you are. In the stall you might want to wrap to reach your deadline. I go for an internal temp of 225. Dome temp of 275 or 300 won't hurt a thing.
I just wrapped it, 163. In 2.5hrs it comes off as it is. There was almost no bark, so it seems only the first piece of wood really got lit. I got work to do.
Maybe should have done the kettle/SnS for this cook, as I know it better.
if you are cooking it faster you should take it further in internal temp in order to be as fall-apart. when i cooked low i could take it to 195 and it would be perfect, when i cook it fast it needs to be 203 to be the same point (that's my experience anyway)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Your determination to make it happen is admirable. I would probably fall apart as I've never cooked a butt in less than 12 hours. Looking forward to hearing about your success! And some pictures.
Butts are very forgiving. You can wrap at about 160 - 165 at the stall, power through at a higher temp, then coast to about 200 - 203. If it doesn't pull as nice as you want then chopped is just as good. Flavor is flavor.
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