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boston butt plateau ?

post #1 of 10
Thread Starter 
i was wonderin if the internal temp plateau comes around a certain temp, or is it just come at different temps depending on the size of the meat?
post #2 of 10
It varies mine usually hit in the 140's and sometimes 150's but can happen anytime
post #3 of 10
My take is it happens right around where Piney says...it's the point of the proteins denaturing, and the connective tissues breaking down. Also, coincidentally, smoke ring formation ceases around this temp.
post #4 of 10
Thread Starter 
i noticed that my temp was going up pretty quick. just wanted an idea of when it would hit. i think my plateau is happening now around 150*.
post #5 of 10
What is the internal temp of your smoker? If it's around 225 then the spike in temp may be fine, but it will hit that plateau. A few of mine that were done recently hit the plateau at 152 deg and sat there, even dipped to 150, for around 2 hours, then started to rise again.... just keep it low and slow and you will be mightly rewarded!
post #6 of 10
Good advice from others so far, it's spot on. One thing to keep an eye on is to make sure you're water pan is full or has water.

I've forgotten a time or two only to see the internal in the meat spike because the smoker is spiking icon_evil.gif .
post #7 of 10
Mr. smarty pants.......

And yes, it is possible that you'll not hit a plateau, i've had butts n briskets that didn't stall!
post #8 of 10
This is why I like this site. Ya' just don't get this type of info elsewhere.
post #9 of 10
you aint kiddin there brent, if stuck on plateau resist temptation to bump heat. it will pass like a migrane in time. and when it does you will be so glad u didnt!!!
post #10 of 10
Rich, you ROCK! Another thing I learned from you that I won't ever be able to explain to anyone. I was just gonna say that my butts also plateau in the 140-150 range
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