This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Finish line

  • Filter
  • Time
  • Show
Clear All
new posts

    Finish line

    I've got a 7 1/2 lbs pork butt on the grille and its 8:10AM. I'm 9 hrs into the cook and the butt is a 180 currently without using a crutch. Temp has been a steady 220-230 the entire cook on a Weber Genesis. Guests start to arrive at noon and probably will want to eat soon after that. What would the experts here do to finish this butt and get it to the eaters in the best shape? Wrap it or just leave it be?

    Wrap it and pump up the temp


      Depends on how long you want to rest, you can either wrap it and keep at the same temp and only give it a small rest, or wrap and crank it to 275-300 and have 1-1.5 hours to rest. You are past the stall, unless you hit another which isn't that common, so the last 20 degrees can go really quickly.

      To that last point, I think I might decide to let it ride myself, I think it could make it. If you could go 250 I bet that would finish it unwrapped.


        I almost always get a second stall, so I would wrap it, go to warp and get a decent rest in.


          If I was doing it in my PBC, I'd follow _John_ 's game plan, mostly because I know for sure that guy has cooked more PBs than I've worn socks. The other recommendations are great, too. You have to do what is the most comfortable for you.

          If you'd like the peace of mind, then richinlbrg and grantw offer sage advice. For me it would depend on who the guests were--if it was my Mother-in-Law, I'd wrap and rest for sure. If it was my gal pals and their husbands, I'd lay out the snacks and beer just in case and carry on, PB unwrapped.

          I remember that David Parrish once recommended to me that if I have fewer than 4 hours until the food has to be served, then wrapping is the only way to go.

          Having done it both ways, if I can make it happen, I MUCH prefer an unwrapped PB. Diff'rent strokes for diff'rent folks, tho', since at the end of the day, it's all good!

          Last edited by fzxdoc; June 28, 2015, 11:20 AM.


            I let it ride and ended up at 197 at noon. Pulled it off the grill and rested it in a 180 oven. It was gone in 15 minutes after I shredded it. Thanks to everyone for the advise.


              Oh... I went to 250 as John suggested 😀


                Sounds like the timing was perfect, ronpaternoster , and the results were great. Congrats on a fine cook!




                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review

                Compact Powerful Sear Machine For Your Next Tailgater

                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                GrillGrates Take Gas Grills To The InfraredZone

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special