Is my butt cooking too fast?

[texaspescado]

After 2 hrs it's already at 140* with average chamber temps at 260*....It's a 9Lb butt. Can I expect a super long stall or did I screw it up? I planned on this taking about 16 to 18 hours.

 

[pc farmer]

What therm are you using?

What smoker?

 

[texaspescado]

Maverick Redi-Chek and a Weber 22.5 kettle. I already moved the probe thinking it may be too close to the bone.

 

[texaspescado]

Looks like it's hit the stall at 160* after only 3.5 hours. This is only my 2nd butt and I don't remember the first one getting to the stall near that quick. I brought the temp down to 230* so hopefully everything will be ok.

 

[chef jimmyj]

You were/are fine. Butts do well at any temp between 225 and 325°F. Your temp rise time at 260° was about right...JJ