The smoker has turned out some amazing meats over the past several weeks so I can't really complain. I was just wondering if anybody had any ideas to why. Almost forgot, I have a Smoke Vault 24. Thanks
I had a problem like this at my last comp. I was smoking (2) 5# pork butts. I put them on at 10PM the night before and was planning on pulling them around 12 noon the next day to rest for a 4PM turn in. I smoke mine at 235* and take it to an IT of 202*. At 9AM they were only at 175* I let it ride at same temp until 12 Noon and they were at 190. I bumped to 270* to finish them to my desired temp and they were finally done around 2PM. The only thing I can think of is that there was a lot of fat inside mine that cooled the meat as it was melting creating a really long stall. I would imagine this was the same thing that happened to you.
Hmmm, I guess the only thing left is the piece of meat was just different.
As long as it tastes great & isn't dry. See what happens next time.
You could always start earlier, and if it gets done too early, just wrap it & put it in a cooler with towels to hold for time to eat.
I agree with Bear. Maybe a strange hunk of meat. . You said it was Bone -in , did you try the pull at 10hrs. or so . I really don't use a therm on my Butts, and estimate the time (adding 2 to 3 hrs. for good Bark production). Like you I don't open until my time estimate is done , then tug the Bone.
Pick -up your meat and examine it , customers will think you are crazy , but you avoid those with a lot of hard fat). JMHO
Have fun and . . .
Yes, foiling usually will get things through a stall faster.
If you look at the 7 pounder I did at the link below, you will see that I foiled it at 165* IT, and I turned it up to 260*.
Then it went from 165* to 203* in 2 1/2 hours. (38* in 2 1/2 hours)