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Am I doing something wrong?????

post #1 of 18
Thread Starter 
I'm trying my first Boston Butt today and it's just not finishing. Since it's my first, I bought a small 4 pounder. I put it in at 8 this morning, and it has been at 155 internal for going on 2 1/2 hours. I have been reading up on the plateau/stall, but should it really take this long for a small piece?????
post #2 of 18
Yep it can stall for that long, sometimes if I run into a long stall I will add some fuel and heat it up 5-10 degrees...
post #3 of 18
yeah you can get a long stall. Just be sure that your thermometer isnt too close to the bone. I would leave the temps as they are and just be patient.
post #4 of 18


If you know your thremometers are correct, the it could be just a plateau thingy. Each piece of meat is different and it cound be a gristly piece,or perhaps you are rollercoasting the temp. of the cooking chamber.

Check the chamber temp.(AT grate level) and re calibrate your therms. Obviously by now some 2hrs. aftre asking, it should be done. If not PM me.

Stan aka old school biggrin.gif
post #5 of 18
I had one stall just this week for 3 hours at 165 then it took forever to finish - it will come around eventually
post #6 of 18
Also if a stall happens you can disturb the meat. I mean move it around a bit rather ruffly and then wait. To my understanding the stall is just the internal fiber and liquids trying to reach equalibrium. By disturbing the cut you help get this going some. I would not raise the temp if you are confident in the reading.
post #7 of 18
just stick with it, it will come out of its stall periodicon_surprised.gif
post #8 of 18
Thread Starter 
Thanks for the replies!!!!

I am very confident in my thermometers. It just now broke over 160, so maybe it's on it's way up now!!!! Is there a general idea of how long it takes from 175 to 200 in the foil? I have to leave in about 2 hours for a hockey game and am getting worried that it isn't going to get done before I have to go.

Thanks again!
post #9 of 18
you should be ok. Once you foil if you have to put it in the O at 200 you will be ok.
post #10 of 18
There is no way to accurately predict when it will be done. As was already said, each piece of meat is different. Patience is a virtue, especially when smoking meat.
post #11 of 18
i've yet to have a stall on a butt............i'm sure i'll get mine.
post #12 of 18
Should go quick once in foil if temps are 240-250 degree.That is small butt so it could be a tough one as far as more-bundle of muscle/connective tissue to breakdown.....

I still probe the meat at desired internal.I am looking for the probe to go in and out of meat with no resistance.Can be 190-205 etc.....
post #13 of 18
Thread Starter 
Again...thanks to all!!!

I just got home from the hockey game and pulled some pork...man, this stuff is AWESOME!!!!!!! I used a vinegar based finishing sauce, which is a new flavor for me.

Now it's time for me to get some sleep, then take my pulled pork for the Titans/Colts tailgate party and game tomorrow night!!!!
post #14 of 18
PDT_Armataz_01_37.gif Bravo to you and all that took the time to assist you. Now I need to take the plunge and do the pulled pork thing.
post #15 of 18
DO IT!!! it's actually FUN!!! YES, it can be long and frustrating thinking you are going to screw everything up, but that just takes the fun out of it with the stinkin thinkin.
The MEAT will do it's job as long as you do your's....

post #16 of 18
I know my method isnt for everyone, but it cuts down on the anxiety of the stall. Based on the weight of the butt(I typically do 5+ lb.), I dont take my first temp reading until somewhere near the 8-9 hour mark, by then the stall has past, and the butt is within a couple of hours of 195. Butts on my GOSM have been running 2 hours per lb.

since I broke my probe a couple months ago i have been going by feel, appearance, experience, and a couple tem readings from an instant read thermometer near the end to see where the butts are at.
post #17 of 18
Great job.COOL thing is pork butts are prolly the cheapest meat to smoke and you get alot of meat.

As jim mentioned before me,after doing a bunch and knowing your temps-it is a smoke that allows time for other chores etc.....
post #18 of 18
very nice......football and pp!
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