Pork should dragging on...

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cobra1713

Newbie
Original poster
Aug 9, 2012
27
10
Hello all, so I'm doing 4 pork bone in pork butts (7.75-9.4lbs)on my 18 WSM. Put them on at 11PM yesterday, it's now 6:30pm and stuck at around 187. I have a maverick 732 keeping smoker at around 225-250 (kinda windy so been fighting a stable temp) I have another leave in thermometer checking roast on the top shelf and one was 190 other 185, roast on bottom shelf is at 187. Been like this for about two hours now. It's almost as if there is a second stall.

Question is what would be a good way to speed this up? I gotta be at work early and never would have imagined a 24 hour smoke so hoping to speed these up if possible without ruining the meat.


Just a pic right before they went on, haven't opened the smoker long enough for another pic!
 
Kick up the heat or wrap them if you haven't. I would crank to 300 personally. You can even finish them in your oven.
 
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Ok I cracked open the vents some more, I let it get past 260. What's the earliest temp you would take them off to start resting, I was gonna aim for 195?
 
I suggest 200+ all the way to 210 possibly. Try wiggling the bone if they want to slide out mostly clean it's a good indication there done.
 
if the bones pull away from the meat they should b done.  but you gotta remember thats  a lot of  hot meat with lots of  momentum so even if you pull them at 195-200  and put them in a cooler wrapped up they still gonna cook might go to 205 or 210  
 
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Just checked the bones and they're still pretty firm, added some more fuel, it's up to about 290 now and both roast with proves approaching 194. Gonna probably give it another hour then pull them either way and wrap them so they can rest a solid two hours before I gotta pull them and go to bed!
 
Btw, I've never wrapped pork butts before, what would be he benefit? I'm assuming faster time through the stall?
 
Btw, I've never wrapped pork butts before, what would be he benefit? I'm assuming faster time through the stall?

Wrapping the Butts will likely speed up cook time. It also can make the meet a little more tender especially when wrapped with Apple Juice or some other liquid with the wrap. The big negative is you won't get as nice of a bark with wrapping. Some will swear by Butchers paper for keeping the bark. I've never tried that.

You will see people swear by anything from 195 to 210. Once it's 195 I'd start checking to see if it's probe tender. If the probe can slide in and out easily then it's done.
 
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