Stubborn butts

cromag

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Mar 3, 2010

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Sevierville Tennessee

• Oct 28, 2012

• #1

I always buy butts at Sam's club until this smoke. I noticed when we would by boneless chicken breasts from Sam's that they were huge and when they cooked they released more than normal water. It made me wonder if the meat from Sam's and Walmart was being pumped up with water. My butts I get from Sam's would ALWAYS finish under 10 hours for a 9-12 lb butt and I wonder if they too were pumped up so I went to a local grocery store. I put them on at the same time I always do (6-7 am) and unfortunately I am sitting at 179 degrees since 3pm.. What is going on?? They stalled for a bit back at 161 and now will not get over 180

 

Last edited: Oct 28, 2012

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Oct 28, 2012

• #2

4.5 hours at 179°- where did you place the temp probe? If it is too near the bone it will read too low.

What else changed in the cook besides the source of the meat?

 

cromag

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Sevierville Tennessee

• Oct 28, 2012

• #3

No 179 since 7am so... 12 1/2 hours

 

jp61

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• Oct 28, 2012

• #4

What kind of smoker are you using?

 

cromag

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Sevierville Tennessee

• Oct 28, 2012

• #5

Everything was the same.. I use BBQ guru to control, meat probes are on the side in the fatter side and my pit probe pinched in between the butts onto the grate.

 

cromag

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Sevierville Tennessee

• Oct 28, 2012

• #6

JP61 said:

What kind of smoker are you using?

Click to expand...

UDS

 

cromag

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Sevierville Tennessee

• Oct 28, 2012

• #7

cromag said:

No 179 since 7am so... 12 1/2 hours

Click to expand...

I mean I started them at 7am.. they reached 179 a little past 3 and right now they are sitting at 181

 

jp61

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• Oct 28, 2012

• #8

Well, I'm not sure..... if your smoker temps been accurate and steady around 225°+ and your meat probe is working and placed properly I'd say hang in there. I've heard of some really long smokes and stalls, but not 12 1/2hrs at 179°. 

 

cromag

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Sevierville Tennessee

• Oct 28, 2012

• #9

JP61 said:

Well, I'm not sure..... if your smoker temps been accurate and steady around 225°+ and your meat probe is working and placed properly I'd say hang in there. I've heard of some really long smokes and stalls, but not 12 1/2hrs at 179°.

Click to expand...

and not 1 but 2 butts... Guess they came off the same stubborn pig 

 

rickypro

Smoke Blower

Aug 23, 2012

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Tyler, Texas

• Oct 28, 2012

• #10

The last butt I smoked was a 9 pounder and it took almost 18 hours to get to 200 degrees.  I was cooking at 225-235 degrees.  It did stall for a long time as well.

 

dad of four

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Jul 11, 2012

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Dayton, OH

• Oct 28, 2012

• #11

IIRC, the Butts at Sams are labeled, "minimally processed"

If they are injected with a liquid, it is usually clearly labeled (in small print)