Wow - not to be that guy...but when I BBQ a Boston butt which is about half the size of that, I start at 8:00 AM (or earlier). Usually end up finishing around 5:30 or 6 PM- strictly a weekend or holiday activity.
I would do what Kristian and Boulangere suggest and keep going overnight. At that temp there's really no danger of overcooking, just set an alarm and check on it once.
I'd say no- the outside of the roast is going to get a LOT more cooking time than it would have otherwise, by the time the heat penetrates to the middle. It's probably possible to do an interrupted roast, but I think it would take a lot of experimentation to get it to come out the way you want.
That's a BIG roast. I assume it's bone-in. While I would have started it at 275, you need to take into consideration that even at that temp, it's about an hour-plus per pound. So, I definitely agree with the others that turning it back down to 250 and letting it go overnight is your best option. Refrigerating it at that temp and starting over will take a long time and isn't exactly the safest route since it will be in the unsafe temp zone for quite a while.
You can certainly restart tomorrow- but you should refrigerate overnight, and that calls for some serious refrigerator real estate. I'd go for turning the temp back down to 250 and cooking overnight. (And you might want to invest in an oven thermometer.....)
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