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Finishing pork butt at high temp?

 
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smcswain
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Joined: 06 Jul 2011
Posts: 52
Location: Charleston, SC

PostPosted: Fri Jul 05 13 10:13 pm    Post subject: Finishing pork butt at high temp? Reply with quote

I've recently been finishing my pork butt off in the oven after it hits 150 to speed up the cooking time. I'm wondering if I can just raise my WSM temp to 300 and do the same thing while retaining the bark. Do you have to wrap a butt if you're going to finish it at a higher temp like that? Does anyone else raise the smoker temp once you hit 150 internal temp?

Appreciate any advice.
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BluDawg
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Joined: 30 Jul 2009
Posts: 2071
Location: Jonesboro,Tx.

PostPosted: Fri Jul 05 13 10:58 pm    Post subject: Reply with quote

I cook mine at 300 from the git go I don't bother to wrap there is no stall flavor is outstanding good bark, cook time averages 50 min lb until the bone is ready to drop out.
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lantern
BBQ Super Pro


Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC

PostPosted: Fri Jul 05 13 11:13 pm    Post subject: Reply with quote

As BluDawg said it's perfectly fine.


You can do anything you want within those temps. The fun is in figuring out which you like best.

low 225-250 to the end.

low 225-250 then 300 to finish

low 225-250 then wrap and finish

low 225-250 then wrap and finish opening at the end to firm the bark

low 225-250 then wrap and 300 to finish

high 300 to the finish

high 300 then wrap to the finish

high 300 then wrap to finish and open at the end to firm the bark


and....there's piles of ways in between but only YOU can say which gives ya the best representation of what you want YOUR BBQ to taste, look and feel like.


As always....have a blast figuring it out along the way.
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DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Sat Jul 06 13 3:10 am    Post subject: Reply with quote

lantern wrote:
As BluDawg said it's perfectly fine.


You can do anything you want within those temps. The fun is in figuring out which you like best.

low 225-250 to the end.

low 225-250 then 300 to finish

low 225-250 then wrap and finish

low 225-250 then wrap and finish opening at the end to firm the bark

low 225-250 then wrap and 300 to finish

high 300 to the finish

high 300 then wrap to the finish

high 300 then wrap to finish and open at the end to firm the bark


and....there's piles of ways in between but only YOU can say which gives ya the best representation of what you want YOUR BBQ to taste, look and feel like.


As always....have a blast figuring it out along the way.




^^^ Yeah, what he said...................I think Rolling Eyes
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lantern
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Joined: 26 Jul 2007
Posts: 2001
Location: Marion,NC

PostPosted: Sat Jul 06 13 8:50 pm    Post subject: Reply with quote

Laughing Laughing Laughing Embarassed
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