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Plateau

post #1 of 19
Thread Starter 
I have a 5 1/2 pound pork butt on since 11:15 a.m. I'm wanting pulled pork, so I'm supposed to leave it in the smoker until 105, right? Since about 6 p.m. the internal temp has been about 195. I guess this is the plateau, but is it supposed to last for 3 hours?
post #2 of 19
It can. Grab a beer. And another if required. And one for dinner!
post #3 of 19
put mine on a 1pm...........pulling it apart in just a sec...........but i wrapped mine at 165 and put in oven..........250*..........with butts i don't get much of a stall......i get some, but not 3 hours........now BRISKET is another story
post #4 of 19
I should have asked what's the grate temp? If it's 195...well..
post #5 of 19
Thread Starter 
Smoker temp is about 240-250. I foiled at 165.
post #6 of 19
You got a tough butt dude! Teacup went thru like what 6 hours?!?! It CAN happen.
http://www.smokingmeatforums.com/for...45129#poststop
post #7 of 19
Thread Starter 
I'll go check again. I need to wait until 205, right?
post #8 of 19
well..200 and foil loosely and cooler it... for an hour-ish. Either way. Be careful not to lose the juice! Ya need it for a finishing sauce!
post #9 of 19
Thread Starter 
It's showing 199. Should I pull it and wrap in a towel now or wait? I wasn't sure what you meant.
post #10 of 19
PULL IT......errrrr.......foil IT

d88de
post #11 of 19
Whats your finishing sauce rich.....i kept the juices........but I used soflaquer's finishing sauce.......and it didn't call for the juices?

but would like to use this juice tomorrow, maybe for reheating........this butt was dun for the games tomorrow
post #12 of 19
Thread Starter 
Just pulled it at 200. It was falling apart coming out of the smoker. It's in the cooler now wrapped in a towel. Looks and smells gooooood!
post #13 of 19
Thread Starter 
How do you save the juices? Having trouble figuring that out. PDT_Armataz_01_08.gif
post #14 of 19
when i pulled it off of the smoker........at 165,,,,,,,,i put it in a aluminum pan.........then put foil on top.............put in a 250* oven...........till it reached 199.........pulled the pan out and poured off the juices..........then tented the butt for a half hour.........then pulled.......
post #15 of 19
Thread Starter 
In the process of finishing mine now! Thanks for the advice!
post #16 of 19
I use some '"turbo'd" vinegar, bit of "smitty's", touch of soy, small amount of brown sugar/equal of kosher and bourbon..warm it up and serve it.
post #17 of 19
I was just about to start a thread asking about an extended Plateau. I smoked a 8 lb shoulder yesterday and the meat spent almost 4 hours at 161. I had a bit of stress I checked the temp in the smoker and it was 235 so I know that that was not the problem. I eventually ended up lighting the oven and put the shoulder in there. I had started smoking at 6:30 A.M. and did not finish up until 11:30 P.M.!!!!!!!!

In the end it all worked out and we had a great LATE night meal. I have no pics because after that long of a smoke I did drink a great deal of beer. biggrin.gif
post #18 of 19
i did a shoulder last sunday bout 8 lbs hit the stall at 130 3 hours later it was at 132 missed q-view it was late and half was hungry.
post #19 of 19
Well Johnny, I bet it was terrible, hardly fit for man nor beast!icon_razz.gif


Are ya glad ya waited it out?

WE want a Q-view!
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