Boston Butt stall...

[rcp44]

I got a bone-in 9 pound Boston Butt. Put it in at 6:30 this morning cooking at 225. It got up to about 146 by 2:30 this afternoon. It is now nearly 10:30 and the meat is reading 159. I've gone through stalls before, but 13 degrees in 8 hours seems extreme. Should I just wait the darn thing out, or should I wrap it? Any suggestions? Anyone ever dealt with a stall like this before?

 

[jake0531]

I’d wrap. For future reference too, pork shoulders can take a lot of heat. I run mine at 275-300, usually 8-9lb average and usually takes between 6-8 hours, no wrap.

 

[rcp44]

I’d wrap. For future reference too, pork shoulders can take a lot of heat. I run mine at 275-300, usually 8-9lb average and usually takes between 6-8 hours, no wrap.

Would it make sense to get the heat up to 270 instead of wrapping? I just don't want to dry it out, but at this point I'm not sure what to do.

 

[6GRILLZNTN]

I don't know what kind of smoker you have, or what type of thermometer you're using to measure the heat output, put it sure does seem like you're smoking at less than 225. 8 hours to get to 146, and then only 13 degrees in the next 8 hours. I would check your smoker thermometer for sure.

 

[hardcookin]

Put in a pan with a little apple juice cover with foil @ 275 it won't dry out.
I have done butts from 275 - 325 and never had one dry out.

 

[rcp44]

I don't know what kind of smoker you have, or what type of thermometer you're using to measure the heat output, put it sure does seem like you're smoking at less than 225. 8 hours to get to 146, and then only 13 degrees in the next 8 hours. I would check your smoker thermometer for sure.

That certainly could be the issue. I have a meat probe that I bought specifically, but never really thought about the actual smoker temp. That's probably the issue.

 

[radio]

Sounds like the thermometer you are using to read the cooker temp might be off and you are cooking lower than 225°. I would pull it out of the smoker and finish in the oven. Before the next cook, verify the thermometer you are using. Never trust the thermometer in the smoker as they can be wildly off! get a dual probe remote thermometer like a Maverick or similar, then do both the boiling water and the ice water test to verify accuracy

 

[jake0531]

Would it make sense to get the heat up to 270 instead of wrapping? I just don't want to dry it out, but at this point I'm not sure what to do.

Wrapping will steam it cause the moisture can’t escape. As long as you’re using foil

 

[jake0531]

Also what smoker are you using?

 

[SecondHandSmoker]

Wrap it and crank up the heat unless you have the time to wait it out.
Also are you mopping or spritzing?
Using a water pan full of water?
What type of smoker?

 

[rcp44]

Also what smoker are you using?

It's an electric smoker, no mopping or spritzing. Dry rub and kosher salt before putting it in.

 

[SecondHandSmoker]

It's an electric smoker, no mopping or spritzing. Dry rub and kosher salt before putting it in.

Yeah, electric smokers are notorious for the actual chamber temperature being way off from the controller temperature setpoint.
So I too would suspect that being the issue.
Are you using the water pan?
The reason I ask is that electrics are pretty tight and have low volume air flow.
So using a full water pan is usually not needed and acts like a heat sink.

 

[chilerelleno]

Some really good advice given.
I agree that your smoker temp is the most likely issue.
Wholeheartedly agree on at least a dual probe therm, or even better a four probe.
Inkbird advertises here and they run some great specials on their for probe therms one is in effect now for $45 on Amazon.com.
I also recommend a handheld instant-read digital thermometer for testing IT in various spots and testing probe tenderness.

Upping the temp and/or wrapping in foil or paper would have worked well.
If you know your temps are good and your meat was 140° within four hours then you can just let it ride.
Technically you were in the food poisoning danger zone if you failed the 140°/4 hour rule.
But should be good if the meat was not pierced for tenderizers/seasonings.

Butcher paper braises too.
It just breathes little which keeps your bark from getting ruined and no need to reset it after unwrapping.