Bull Have you ever cooked a butt too long?

[Dwight Smokem]

Shown in video is a 10lber. I put it on at 9:30pm est and probes showing 195 at the time of this post which is 11:53. I did this as a no look cook, this video is first time I'm opening the smoker, now 14.5 hours in. I don't need it finished until 3:30 for Easter dinner so I don't have a need to rush it but my debate at the moment is:

Do I put into foil pan and tent to preserve moisture? (I didn't do a water pan all night)

Do I wrap completely to finish it earlier bc it may start to dry out?

Do I shut the lid and my brain and just wait for 203?

Curious what you all think...Also LOOK AT THAT FRIGGEN BARK (courtesy of Meatchurch Holy Gospel)

 

[Wslayer]

Wait until probe tender to your liking. Small rack in foil pan with either a little broth or other liquid underneath and cover and place in 170° oven. Bark will soften slightly but not alot.

 

[Roaniecowpony]

I keep some pork broth concentrate around. Once the pork is pulled, I pour some heated broth with rub added over the pork.

 

[C. Keeper]

I keep some pork broth concentrate around. Once the pork is pulled, I pour some heated broth with rub added over the pork.

Pork broth, where did you get that? That's a great idea.

 

[Roaniecowpony]

Pork broth, where did you get that? That's a great idea.

https://www.amazon.com/Minors-Pork-...0296685&sprefix=pork+broth+con,aps,123&sr=8-9