Help!

rvman

Newbie

Original poster

Jul 3, 2007

18

10

• Jul 4, 2007

• #1

Help!, I'm cooking what actually is a pork shoulder butt is what the label said anyway it's 8 lbs and I put it on at 200 am last night. Iâ€[emoji]8482[/emoji]ve cooked it now for 13 hrs and I can't get it above 160. It's been on 160 for the last 4 hours.

Am, I OK ? What to do? I was waiting until 170 to wrap it in foil

I guess I should have added that I'm cooking a propane GOSM and I have it set at 225. thx

 

wvsmokeman

Smoking Fanatic

OTBS Member

Sep 17, 2006

925

11

West Virginia

• Jul 4, 2007

• #2

I think you have hit a long plateau. 8lb butts can take up to 20 hours to reach 200 degrees F internal. Do you have another thermometer to check it with? You could go ahead and foil it.

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jul 4, 2007

• #3

it will hit a "plateau" and stay that way for a while. maybe thats where you're @ now. maybe crank up to 225-250 for a bit.

 

smokin lou

Fire Starter

Jun 28, 2007

41

10

Chesapeake, VA

• Jul 4, 2007

• #4

I smoked 2 8# butts and started at 8 last night. They got to 195 Deg at 3 PM today. Smoker was set at 220 Deg. If you want to eat it today, I sugesst you crank up the heat.

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Jul 4, 2007

• #5

Pork will tolerate a bit more heat. I smoked a 9 lb shoulder (butt) last week and it was in the smoker for 15 1/2 hours. 235-240 degrees F will not hurt it.

Good luck and hope this helps.

Take care, have fun, and do good!

Regards,

Meowey

 

hillbillysmoker

Master of the Pit

OTBS Member

Feb 7, 2007

1,078

10

Cabins, WV

• Jul 4, 2007

• #6

I use 225 as a cabinet temp for this also. Just relax, kick back and be patient. You are doing fine. Low and slow and don't rush things.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Jul 4, 2007

• #7

You are on track, as others have said, it hits a plateau at that point as the internal fat melts and the temp stay steady or even goes down. Raise the temp to 250 and wait for the meat to hit 195 and then foil it, earlier if you plan to slice it and not pull it.

 

watery eyes

Smoking Fanatic

OTBS Member

May 21, 2007

565

11

Detroit Suburbs

• Jul 4, 2007

• #8

If you are gonna pull it - I say you can foil it at 160.

Temps aren't written in stone. Every piece of meat is different and you have to work with it to get the results you want.

 

rvman

Newbie

Original poster

Thread starter

Jul 3, 2007

18

10

• Jul 5, 2007

• #9

Thanks all, I waited patiently and finally the needle started moving again. Anyway it turned out great and everyone was impressed.

Thanks to all for all of the great help. You have been great. I can't wait till the next one.

Great site