or Connect
New Posts  All Forums:Forum Nav:

Butt Question

post #1 of 10
Thread Starter 
Hey all,
I had something happen, that has never happened to me before, while smoke the butts yesterday.

First off I usually take my butts to about 180 and then pull and set in cooler with towels for 1.5 hours - smoke usually takes about 10 hours before pulling meat off smoker.

After reading on SMF that everyone says to pull pork, take to 195-200 and for slicing take to 180. This time I decided to take butts to 195-200, then do the cooler rest thing, and pull. One butt took 11.5 hours and the other took 14.5 hours and they both only made it to 195. Pit temp was 240-255. I have never had a butt stall (plateau) on me before is this normal? Nor have I ever had it take so long. Both butts were same exact weight - I have done 20-25 of these butts now.

P.S. Outside temp does not affect my smoker, as it is insulated and wind blocked on 3 sides - so rule those things out.
post #2 of 10
I've never had a butt that didn't plateau. My 9 pounders usually take upwards of 12 hours to cook. The only advice I can give is don't crank the heat, leave it where it is. And be patient. Eventually the heat will take back over and take it up to where you want it.
post #3 of 10
Butts usually stall. It's from the internal fat melting. Sometimes it's a short period of time, other times it takes hours. The only real test is how they came out. If they came out juicy and tasty, then it worked.
post #4 of 10
Yeah, what the other guys said!

When a butt stalls it is absorbing additional heat as it breaks down membranes and such. Two identical weight butts can be up to two hours different in finish temps. The larger the butt the longer the stall in most cases. That is why we go by temp and not time!

Hope this helps!

post #5 of 10
I agree with all the answers, every Butt I've done has stalled. But that's some of the fun, trying to figure out when the temp might move again, have another beer and relax PDT_Armataz_01_34.gif
post #6 of 10
I guess you've had a run of good luck then Naui! Rough guess I'd say of all the butts I've done at least 3/4 have stalled. Some for only a few hours a few for many hours! I just don't watch them that closely anymore. I spray every hour or so and if it's done good if not I go about my chores till it is.
post #7 of 10
Thread Starter 
I usually put my meat on the smoker late at night (read early morning) and then go to bed. That way when I get up there all done. I guess I just have never smoked butts during the daytime and "seen" the stall. Thanks everyone!
post #8 of 10
I've never had the nerve to leave my fire going and go to bed. I have popped the meats in a 205 degree oven after it's wrapped and gone to bed - the oven beeper will wake me up when it's done. I guess it would be safe with an electric smoker though.
post #9 of 10
Done a few of these and always see the "so called" stall. I am fortunate to work with a chemist who also cooks and the answers so far have all been correct according to him. Any meats with internal fats and tendons will do this as they break down.
post #10 of 10
I had one today stall for 2 hours at 171. It's now resting in the cooler before I start pulling. Look for q-views tomorrow.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork