5 hour smoke...need more time!

[WhereZdaBeef]

Ok, so im new here. I kinda do my own thing, so im not too keen on the inter-webs. But, I have a dilemma. I am pressed for time, so i could not start smoking when i wanted to. I ended up having to start smoking at 6pm est till 11pm est. That was a 5 hour smoke at roughly 190-200F. From there it went into a a foil wrap, and into a cooler. At around 12 midnight i placed it into an oven set at 205-210F and i need to have this peak at 190F internal by 5pm-6pm tommorow. That is roughly 24 hours from initial smoke time. How can i prevent this from drying out, or over cooking?

I forgot to mention this is a 8 1/2 lb pork boston butt
If you have any questions, please ask.
My understanding is that i should allow 1.5-2 hours per pound to cook. That range would be 18 hours at most. Should i temp guage at 12 noon (12 hours from inital time placed in oven) and if close to 190F internal, remove from oven and wrap in foil and cooler till time to serve, or is there any other way?

[SoEzzy]

How long has it been cooking?

You're are really looking at 1:20 x 8.5 = 11 hours 20 minutes at 225 -250, you might need an extra hour in total, and at the end of that you could hold it 5 hours in a cooler, but it sounds like you need to hold a total of 24 hours.

If I was in your shoes, I'd cook it until it is done in a pan in the oven, then allow it to cool as completely as you can, then wrap the top of the pan in saran wrap, and then foil.

Put the oven on again about 2 hours before you want to eat at 225 - 230°, put the pan in the oven and reheat everything to above 160°!
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I still work here!

[WhereZdaBeef]

It has been cooking a total of 12 hours. We started smoking it @ 200F since 6pm est till 11pm est (5 hour smoke) At 12 midnight i placed it into a 200-210F oven and has been in there all night. Its now 7am est so thats was 7 hours for a total of 12 hours. I am going to check the internal temp of the meat soon and if below 190F i'll leave it go. If its above 190F then im in trouble i think. It should be no where near that temp. At those low cooking temps i should be ok up to 16-18 hours for a 8-9lb butt.

Just checked. Meat is 135F down to the center at the bone.

[Canadian Bacon]

I would have definitely cooked it till done and then pulled it , let it cool down,place in a foil pan and in the fridge over night,reheat the next day......you would hardly know the difference.
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LIAR #25

[WhereZdaBeef]

[daddywoofdawg]

Cover with foil and cook at 300-350,maybe a little AJ in the pan or foil.It will stall at 160ish for up to 3-4 hrs then it will let go and run up to 200 fast.if it gets up to 200-210 it's fine and shouldn't be dry.Most of us here pull at 195-200 and wrap and let rest an hr before pulling.
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Good BBQ is all smoke and beers!
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[Canadian Bacon]

My post has nothing to do with adding bbq sauce,I never even mentioned bbq sauce ..but for trying to hold that long and serving a dried out butt is not going to make for good bbq....lots of people cook and pull and serve the next day...when you reheat in the foil pan just add a tiny bit of apple juice for moisture when reheating.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[daddywoofdawg]

CB: I have to agree with you,I reread it twice and didn't see anything about BBQ sauce in your post.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

[Beertooth]

[WhereZdaBeef]

[Beertooth]

If you are worried about it being done in time, bump the temp up to 250 - 270. It wont make much of a difference.

I have held fully cooked butts in a cooler with towels for hours & still have them too hot to handle.
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[WhereZdaBeef]

Went up to 250-265ish. Another hour later its at 155F damn 3 hour left and i dont think its gonna reach 190F.

[Tony]

[WhereZdaBeef]

Cranked the oven up to 275-285ish. Hour later its at 162F and climbing a bit faster. Hoping it reaches 200F in less then 2 hours. I really dont want to go over 300F on the oven because i have over cooked alot of meats in my oven at that temp. Just dont trust it.

[Tony]

Keep Your Therm probe AWAY from the bone!

BTW...Exactly what type of device are You utilizing to monitor the internal meat temps?

Best Regards,

Tony

[1buckie]

[WhereZdaBeef]

Im using a digital meat thermometer with a probe. Its not really near the bone. The tip of the probe is pretty much dead center in the meat going in from the side with the cable going out to the base unit.

I still have the oven at 285F and the meat is at 175F and climbing. I just hope it doesnt reach another plateau.

[Tony]

[1buckie]

6:00~~> Hope it climbed out OK........
Try Running everything (smoker / oven, etc.) at 240°
in the next round & it will make up those spare hours that you needed this time.....Hope it turned out good !!!
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[WhereZdaBeef]