I had pulled an 8 pound Boston butt out of the freezer on Thursday, thinking I would cook it over the weekend, but we were too busy. So I dry brined it overnight last night, and lit the fire in the SNS Kamado this morning, and currently have the butt on there with the cooker running at 300F, thinking I will do this bad boy hot and fast, so that it is done before 5pm today.
I usually NEVER wrap butts when cooking them at 225 to 275. If I let it sit at 300 or so, do I need to consider wrapping it at some point, say 170, or should I just let it roll until it is reaches its done temperature?
I usually don't do hot and fast like this, and all the online recipes around the Interwebs talk about wrapping the butt when it hits 165 or so, and having it done in 5-6 hours.
So far the meat has been on about an hour, having dropped it on once the SNSK hit about 175F on its climb to 300F, but the meat probe still says 29.5F an hour later, about 30 minutes after hitting 300F at the grate. I might need to check that probe later to be sure I didn't insert it so far that it is touching the bone...
I usually NEVER wrap butts when cooking them at 225 to 275. If I let it sit at 300 or so, do I need to consider wrapping it at some point, say 170, or should I just let it roll until it is reaches its done temperature?
I usually don't do hot and fast like this, and all the online recipes around the Interwebs talk about wrapping the butt when it hits 165 or so, and having it done in 5-6 hours.
So far the meat has been on about an hour, having dropped it on once the SNSK hit about 175F on its climb to 300F, but the meat probe still says 29.5F an hour later, about 30 minutes after hitting 300F at the grate. I might need to check that probe later to be sure I didn't insert it so far that it is touching the bone...
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