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Is my butt cooking too fast?

post #1 of 5
Thread Starter 

After 2 hrs it's already at 140* with average chamber temps at 260*....It's a 9Lb butt. Can I expect a super long stall or did I screw it up? I planned on this taking about 16 to 18 hours.

post #2 of 5

What therm are you using?

 

What smoker?

post #3 of 5
Thread Starter 

Maverick Redi-Chek and a Weber 22.5 kettle. I already moved the probe thinking it may be too close to the bone.

post #4 of 5
Thread Starter 

Looks like it's hit the stall at 160* after only 3.5 hours. This is only my 2nd butt and I don't remember the first one getting to the stall near that quick. I brought the temp down to 230* so hopefully everything will be ok.

post #5 of 5

You were/are fine. Butts do well at any temp between 225 and 325°F. Your temp rise time at 260° was about right...JJ

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