Pork butts done too fast!

[LuvMyQ]

I put 2 butts in my 3D WiFi at  225 10 PM figuring 1.5 to 2 hours per lb.  they were 7.5 lbs each.  They were showing done 7:30 this morning.  This is for a 4PM dinner. I have now wrapped them and lowered the temp to 140.  Do I try to hold it there for 8 hours?  What will that end up being, mush or over-recooked?

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[barelfly]

Did you temp them in multiple spots to make sure they were at your target temp? And did they have the texture you are after? At times, the temp isn’t necessarily the true tell, but just checking. But 1 hour per lb at times may just be the rate it cooks.

I have held a brisket the same way, in the 3D for hours, then double wrapped in foil in the cooler with towels, perhaps about the sam length of time, maybe longer.

[LuvMyQ]

I forgot to mention I did probe it with an instant read.  It verified the temp.  And the meat would have fallen apart if I didn’t move it with 2 hands.  So I will hold it at 140.  Thanks for the reply barelfly.

[old sarge]

I may be late with this but I prefer to wrap and place in a cooler rather than keep in a warm smoker.

[LuvMyQ]

Kept in the smoker for 9 hours , probably too much for the cooler.  Taste and texture were no different than a 2 hour rest.  All is well.  Thank.

[Pork Belly]

Cool to ho;d at 140 with a digital but Analog owners should set at 145 to allow for temp swings.