Real time help needed

[Shadow beb]

Morning all, I hope someone is on and can help with advice. It is 12/9/07 at 9:16am. I have had 2 7-10lb butts and 1 5 1/2lb brisket in my BS for 12 hours now. I did smoke for the 1st 5 hours. Current internal temp reading for butt is 139, brisket is 154... Desired smoker temp is 230ish after the 1st 12 hours at 210. It is a cool day here in AZ and I am having a hard time bringing them up to temp for dinner in 8 hours.

Should I:
1. Keep them in the smoker and let them keep going even thought it is a little slow...remove at 165 and 195 FTC?
2. Move them into an oven inside wrap in foil and push to internal temps then remove, Towel and Cooler until dinner?
3. Am I being too concerned as this is my 1st attempt in my smoker...

Thanks,
Shadow

[Wildcat]

Welcome to the forum.  You should never be in a hurry when smoking.  Things are way to unpredictable.  I like to smoke butts and brisket at around 205 box temp myself.  Perfect every time.  In any event, the higher cooking temps should be fine, but no warranties on the time factor.  If you are pulling the butt, then you should take it to 190 to 195 meat temp.  The brisket will vary by taste.  FTC for as long as possible - 3 to 5 hours is best.  It does not matter whether you cook in the BS or the indoor oven after the smoke.  Might have better control indoors on temp and time.  Let us know how it turns out.

[Shadow beb]

Thanks Wildcat! Can anyone else comment on the ideal temp for pulled pork? All I have read says 165, but books don't beat real life experience. Still looking for advice on my 1st post above.

[Mr Walleye]

Like WildCat said if you are pulling it I usually take mine to 190 or 195. There are a number of guys who finish them in the oven at a slightly higher temp. They usually double wrap with heavy foil and put a shot of apple juice on them. There are a few threads talking about it, I'll see if I can find them. By the looks of your temp on your butt you may have to throw it in the oven to make up some time.

Mike

[Mr Walleye]

Here's a link for ya Shadow.....

http://forum.bradleysmoker.com/index.php?topic=6297.0

Mike

[Arcs_n_Sparks]

Shadow beb,

I usually go to at least 185 on pulled pork. The butt will plateau at 160 or so and sit there for some time as the connective tissue breaks down. Go to this thread to see some data: http://forum.bradleysmoker.com/index.php?topic=5813.0

Regarding the first post, you have time and choices, as it is still early in the day. You could go #2 if you really want to be sure to hit dinner time. Otherwise, you could go #1 and watch the temps until early afternoon to see if things are moving towards closure, then pull the pin if you want to accelerate.

Arcs_n_Sparks