no time to pull after smoking

Discussion in 'Pork' started by simple, Nov 22, 2011.

  1. simple

    simple Smoke Blower

    I may have royally screwed things up on this, but I did what sounded lease wrong.

    Two butts on my drum, one 12#, one 8#, both stayed about same in temp until about 170.  Small one had a short stall, then rose logically to 195, so I pulled it

    The larger one stalled at 170 like the small one, started rising to 175, and set. and set. and set. and set.  It was still 175 when I pulled the small one.  Foiled it, stuck it in the oven preheated to 275 trying to get things going, nothing.  Still stuck.  Used a second probe to verify it wasn't a t-meter issue, read 177. 

    I had set this whole thing up to give me plenty of "oh sh*t" time prior to going to work, just in case.  Since things were still stalled, I dropped the oven to 225, hoping the meat wouldn't get to 195 until my kid got home from school, thinking she could cooler it until I got home from work.

    Of course, the meat took off like a shot.  I've never had a butt just start rising consistently in temp-- usually the it goes up a degree, drops down, goes up, stays, goes up another, just sort of meandering its way to done.  This thing took off like it was a sprint.  It went from 175 to 195 in less than 40 minutes. 

    No way to pull it before leaving for work.  No way to keep it safely hot enough wrapped in a cooler until I got home from work   I considered dropping the oven to 195 and just letting it set, but I was afraid it would dry out. 

    Sooooo,, I took it out of the oven and stuck it in the fridge.  I'm hoping I can reheat it at, say, maybe 325, until it's hot enough to pull.

    How badly have I screwed this puppy up?  Any thoughts from the experts?

    Thanks.
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    You haven't screwed up.

    Did you wrap, foil, bag, etc before placing in the fridge?
     
  3. simple

    simple Smoke Blower

    yep.  foiled it before I put it in the oven. I don't like to foil, cause is mushes up the bark, but I thought that was the best way to do it. Kept it in the foil when I stuck it in the fridge
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    If it's in foil it will be alright
     
    Last edited: Nov 22, 2011
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It will be fine...A quick way to reheat it is to cut it into 2-3 inch chunks and put them in a pan with Apple cider or Finishing Sauce cover with foil and heat in a 325*F oven until it Pulls easily...JJ 
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like they have you covered.
     

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