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Pork butt

post #1 of 6
Thread Starter 
Hello fellow smokers I have two pork butts on my wsm 18.5 since 930 pm last night had a long stall at 160 degrees finally up to 190 do they normally take this long
post #2 of 6

Yep they sure can.

 

What you are experiencing is quite normal.

 

Al

post #3 of 6

On my last pork butt, with 8.5 pounds of meat, I started at 4:30 a.m. in the morning. At 3:00 p.m. the next afternoon I gave up trying to wait out the stall and foiled. I took it out of the smoker at an IT of 205 degrees. It was about 6:00 p.m.

 

The size of your meat and the smoker temp make a huge difference in cooking times. A three pound roast will often not stall at all when smoking at 225 degrees, whereas an eight pound piece of meat can take 4-8 hours to get through the stall, leading to cooking times that go way beyond twelve hours, as mine did.

post #4 of 6
Thread Starter 
Quote:
Originally Posted by johnmeyer View Post

On my last pork butt, with 8.5 pounds of meat, I started at 4:30 a.m. in the morning. At 3:00 p.m. the next afternoon I gave up trying to wait out the stall and foiled. I took it out of the smoker at an IT of 205 degrees. It was about 6:00 p.m.

The size of your meat and the smoker temp make a huge difference in cooking times. A three pound roast will often not stall at all when smoking at 225 degrees, whereas an eight pound piece of meat can take 4-8 hours to get through the stall, leading to cooking times that go way beyond twelve hours, as mine did.
post #5 of 6
Thread Starter 
Thank u guys for all the info such knowledge willing to help real people on this site
post #6 of 6
Thread Starter 
Now all I need is a good sauce for tomorrow for my fellow greenhouse employees
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