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I bet it does stall in the oven and you just aren't aware of it. We tend to watch smokers more than the home oven....which with an electric seems a bit odd. :-)
Wow! 2 hours a pound is truly a long haul if you have a decent sized butt. The stall didn't really surprise me, it was more the fact but stalled so late.
Mine have usually stalled in the 160 to 165 range, but they can all be different.
At your internal temps you had to be at the end of the stall.
I just don't have the final answer on how different items of the same cut can act so differently. My best guess would be in age at slaughter and how animals are fed? Certainly there are differences in how the connective tissue breaks down.
I do believe that cooking at lower temps like we do will amplify the inherent differences. Yet after the stall, the lower temps seem to be an equalizer when dealing with like cuts?
That's a tasty looking sandwich. I'm doing a butt right now and just trolling for info. Gotta get me some of those bear claws though, they look pretty sweet
Wow hillbillyrkstr I did the same thing last night. Two 8 lb pork picnics though. Put in smoker at 8:00 am friday, foiled at 160° and in the oven at 230° till midnight when they hit 205° 2 hour rest brought them to 151° then pulled.
Question....if I sissy out around 9 pm tonite and the butt about 5 lbs. will have smoked for 7 hours can I refrigerate , pull it in the am. bring it to room temp and finish it oven / or / smoker?
Its better to finish cooking tonight if its been cooking already. If it makes it easier, roll that puppy up in some foil and toss it in the oven tonight.
I never broke a cooking cycle but guessing its not what you want to do.
Just my 2 cents.
Mine the other night just surprised me big time, I have had them come in over the estimate so many times I actually expect it, never hit one come in that early before. Guess I musta been due.