kravnh Posted May 14, 2011 Report Posted May 14, 2011 I started a new topic in Cooking General with this question, as I think it was not noticed in Cooking pics, where it originated. Put a 10.6 lb Boston Butt on 10pm last night. Rubbed with Chris Lilly's Six-Time World Championship Pork Shoulder rub and injection, and cherry wood for smoke. Set my grid temp to 250 F. I checked the temp at 8:10 this morning, after only 10 hours of cooking, and found the internal temp, as checked with a Thermapen, to be anywhere from 197 to 202 F. Everything I know about cooking Boston Butt, including past experience, told me to expect a 15-hour cook. This surprised me. The upshot is that this butt is done almost 9 hours before guests will arrive. I wrapped in HD aluminum foil, then in towels, and the butt is in a cooler. I've let a butt rest 4 hours before pulling, and it was still plenty hot, but can I let this rest for 8-9 hours? Will it be too cold? Will the temp drop to unsafe levels during that time? I'm wondering if I should let it rest until this afternoon, then pull it, and warm it up in a CI dutch oven before guests arrive. Any advice is appreciated. Thanks, Keith Quote
primeats Posted May 14, 2011 Report Posted May 14, 2011 Re: 10.6 lb Butt done waaaay early, need advice The pork butt is easily kept in your oven at the lowest setting. I've kept them in the oven ,covered or in foil for 6 to 8 hours, you've already done the best thing in the world on your KK, it holds up well !I wouldn't be to afraid to keep it warm, but next time try cooking at a lower temp, 230 or so, for 12 hours. Hey, if your cooker is empty, fire it up and keep the temp low, put the pork butt in a pan(stainless steel for easy cleanup)and cover, it'll do the same thing as your oven! Quote
kravnh Posted May 15, 2011 Author Report Posted May 15, 2011 Re: 10.6 lb Butt done waaaay early, need advice The pork butt is easily kept in your oven at the lowest setting. Dave, that is exactly what I did. I put the foiled butt in a 175 degree oven, where it kept for 2 hours until it was time to pull and serve to my guests. Sitting in the oven did no harm to it from what I could tell; it was moist, and the flavor was awesome. This was my first time using Chris Lilly's pork rub recipe, but it will be my go-to rub from now on. Thanks for your advice! Keith Quote
