The dreaded plateau!

flarin up · May 21, 2013

I'm starting to think I'm doing something wrong. Its been 12 hrs and I'm only at 159*! It's been going up a degree every 20 minutes or so! My patience is running out. I know what you all are going to say...Have patience! Trust me, I'm trying, but it's not easy. LOL!

kathrynn · May 21, 2013

What temps are you running in the chamber....and are you using a thermometer or the one attached to your smoker? What smoker are you using? Trying to get you some help!!!

Kat

s2k9k · May 21, 2013

What are you smoking? If it is a 8#+ pork butt you are probably right on schedule. I've had 9#ers go close to 20 hours at 225*.

If you are in a hurry and don't mind sacrificing some bark you could wrap it in foil with a little liquid, that will speed it up a little.

flarin up · May 21, 2013

I have a Char broil sfb, and I'm using a wireless digital thermometer, not a maverick, just a cheapie. The butt stalled out in the 150's forever. Temps have been between 225-250. Currently a little higher around 260. Butt is up to 163* now. It's been about 12.5 hours. Didn't think it would take this long. Thanks for trying to help me out.

s2k9k · May 21, 2013

How big is the butt?

flarin up · May 21, 2013

S2K9K said:
What are you smoking? If it is a 8#+ pork butt you are probably right on schedule. I've had 9#ers go close to 20 hours at 225*.

If you are in a hurry and don't mind sacrificing some bark you could wrap it in foil with a little liquid, that will speed it up a little.

It's a big one, over 9 lbs for sure. I was thinking my thermometer might be defective or something. Good to know that I'm on schedule! I'll just wait it out, and have it for breakfast. LOL!

s2k9k · May 21, 2013

At 225* you are looking at about 2 hours/lb. If your smoker is holding at 260* let it ride right there, it will be fine and it will speed it up a bit!
I started smoking butts at 275* because I got tired of them taking so long, they still come out as good if not better as when I smoked at 225*. I've been seeing more and more people going hotter to save time and fuel and getting Great results!

sqwib · May 21, 2013

Foil it and bump up the temp to 275°
Don't get hung up on the 225-250 being better. Its not.

oldschoolbbq · May 21, 2013

Be "PATIENT" , all good things in their time...it's done when it's done. If you doubt this look here:

Betty 004.JPG

oldschoolbbq
Nov 1, 2012

no foiling

Betty 012.JPG

oldschoolbbq
Sep 29, 2012

and still juicy.

Be vigilant but patient . As always . . .

onewondershow · May 21, 2013

My last but was about 9 pounds and took 16 hours or so to finish it stalled for 4.5 hours before climbing again. It was the best ppI've made so far.

flarin up · May 22, 2013

Butt update....Around midnight I couldn't take it any longer so I took it off the smoker, and into the oven for 3.5 hrs to finish up. Total cook time was about 18hrs. I am at 201* and am letting it rest for awhile before pulling. It looks and smells fantastic! Thanks to everyone for all the advice! Here's a couple pics!

IMG_0268[1].JPG

flarin up
May 22, 2013

032.JPG

flarin up
May 22, 2013

maple sticks · May 22, 2013

Nice job looks great.

I know your anxiety. My first butt the temps hit about 170 then started falling. Dropped 5-7 degrees and stayed there. Though my equipment was broken. Took 14 hours.

kathrynn · May 22, 2013

looks like you did great to me!

Kat

s2k9k · May 22, 2013

That's some Awesome looking pork!!! Great color on it!!! I bet it is delicious!!!

Nothing wrong with moving it to the oven, it probably had taken all the smoke it was going to at that point. Did you foil it or not? Looks like you have some good bark so I'm guessing you didn't!

rtbbq2 · May 22, 2013

Sometimes you think your thermometer is broken but relax and have a cold one. It will pass and the temps will rise to pulled pork.............

sqwib · May 22, 2013

S2K9K said:
That's some Awesome looking pork!!! Great color on it!!! I bet it is delicious!!!

Nothing wrong with moving it to the oven, it probably had taken all the smoke it was going to at that point. Did you foil it or not? Looks like you have some good bark so I'm guessing you didn't!

20130517187.JPG

sqwib
May 22, 2013

Just before foiling. IT was 160°

Believe it or not I like the bark better with foiling, it gets a chewier texture.

Well at least on my stick burner.

oldschoolbbq · May 22, 2013

Flarin, your Butt is nice looking ,BUT , with your leaving it on and not in the oven , you would have had a beautiful Bark .

Just sayin' . As always , have fun and as stated , PATIENCE is a Virtue .

.

Have fun and...

redneck69 · May 22, 2013

Flarin Up said:
I'm starting to think I'm doing something wrong. Its been 12 hrs and I'm only at 159*! It's been going up a degree every 20 minutes or so! My patience is running out. I know what you all are going to say...Have patience! Trust me, I'm trying, but it's not easy. LOL!

you can also cut the bigger pork butt/shoulder in half, which will help with the dreaded "stall" plus it will give you a bit more bark..

sqwib · May 22, 2013

Deboning and removing the fat and fat cap will help a little in quicker cook times but the little time gained is not worth it IMHO.

Just run the temps higher and you wont regret it, keep the lower temps for Ribs.

sqwib · May 22, 2013

Read this post it may help.

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