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Stuck at 172° (updated finished pics) my first 9.5 pound butt with bone?

post #1 of 17
Thread Starter 
So I've read a lot about the "stall" when smoking a butt. Here is the info, I'm smoking on a cookshack 009 electric smoker. Butt went on at 11:00 PM last night. I set the smoker to 225° and used a taylor digital gauge (haven't bought a maverick yet) to check the temperature. This smoker tends to run a bit hotter than set temperature. Between the taylor gauge and a bbq thermostat that I have in the smoker it has been running between 240-270 the entire smoke so far. Butt weighs in at 9.5 pounds with bone in. At 7:30 AM this morning she was stuck at 165° so from the research I've done here on the forums I know this is completely normal, so I rode it out from 7:30 AM until 11:15 when she only went up to 167° in almost 4 hours.

I didn't want to foil but I decided to foil at 11:15. Fast forward 1 hour to now at 12:21 PM and she is only at 171° I now have the probe in (only own one probe) and the bbq thermometer ibhave in is reading 260° so she's definitely got enough heat.

What gives? Going into 13 1/2 hours and only at 171°? I'm confused?

Any help would be appreciated.
post #2 of 17

don't be confused.  You're in the stall.  If it is starting to rise a little it should take off quicker soon.  I've had one sit in a stall over 7 hrs. with no foil.  Patience my friend. and don't forget the pics

post #3 of 17

Going slow and low a butt that size could take 20 hours.

post #4 of 17
Yep butts have a mind of their own!!! The last one I did was about the same weight and it took 20 hours to hit 205! I like to figure 2 hours per pound, plus a few extra hours.
post #5 of 17
Thread Starter 
Thanks a ton guys. Just over 16 hours and we are now at 198° so it is just about there. Going to let it go to 205°. This is my first butt, my question is do I have to do the whole wrap in towel and put in a cooler. To be honest it's 3:17 est and my girl and I have dinner plans at 7:00 PM so we are probably not going to eat this today. I cooked it before it expired (the sell by date was september 4th) and I also wanted to give it a shot.

kind of regretting not cooking it sooner in the week, but had to work.
post #6 of 17
You can stop at 198. I've done two butts to just below 200 and they fell apart beautifully when pulled. Also, the first one I rested for only 30 minutes and it was the same as the one I rested 2 hours. Go eat man!
post #7 of 17
Thread Starter 
Quote:
Originally Posted by Chiskip View Post

You can stop at 198. I've done two butts to just below 200 and they fell apart beautifully when pulled. Also, the first one I rested for only 30 minutes and it was the same as the one I rested 2 hours. Go eat man!

so I can let it rest 30-60 minutes just in the foil, then pull?
post #8 of 17
Quote:
Originally Posted by mavven View Post


so I can let it rest 30-60 minutes just in the foil, then pull?

 

yes

post #9 of 17
When you cook at low temps like 225 the stall is longer and more pronounced. The old saying applies: "it's done when it's done". Using the crutch helps. Higher temps also help.
post #10 of 17
Thread Starter 
Pulled at 4:15 internal temp. of 205° will let it sit in the foil for 1 hour on my patio. I'll post pictures when I open it to pull it. As always, thanks to everyone for all the advice.
post #11 of 17
Thread Starter 
I've read that it's hard to get a nice bark in a electric smoker. I sure didn't have a hard time and that's with being foiled. I'm very impressed! I can't believe how great it came out! We used JJ's finishing sauce (that's the picture with the small container) to try it out. My girl and I were skeptical at first, only because we dipped a piece of pork directly in it. After putting it in a squeeze bottle I put just the right amount in the picture below and WOW it is delicious!











post #12 of 17
Success!!!! Looks great.
post #13 of 17
Nice work. Agree w/finish sauce, just a bit and it's great!
post #14 of 17

nice looking butts - congratulations

post #15 of 17
Thread Starter 
Quote:
Originally Posted by Davidhef88 View Post

Success!!!! Looks great.
Thanks David!
post #16 of 17
Thread Starter 
Quote:
Originally Posted by Chiskip View Post

Nice work. Agree w/finish sauce, just a bit and it's great!
Thanks Chiskip! You only need a small amount of the sauce, it goes great with pork butt!
post #17 of 17
Thread Starter 
Quote:
Originally Posted by Tucson BBQ Fan View Post

nice looking butts - congratulations
Thanks!
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