Odd Stall

[vt dukhntr]

Early Friday AM (1:35) I put a 7# butt in my MES and went back to bed.  At around 10:00 I opened the MES and stuck my ET 705 probe in the butt.  Waited a bit and temp was in the 158 range.  At around 165 we stalled for about 2 -3 hours then began to climb again.  By 3:00 my temp reading was 187.  I figured at 2 hours/lb it should be about done by 3:00, dinner was planned for 6:00.  at 4:00 187.  at 5:00 187 at 5:30 I pulled out an old taylor instant read.  Checked to make sure it was calibrated (did that with the ET 705 the day before)  Stuck it in the butt......187.  Originally I set the MES at 230  then at 3:00 I bumped it to 250.  While i didn;t check its temp, previous oven thermometers have indicated no big change between actual and set temps in the MES, so I don't think that was the issue.  Anyway...at 6:00 people wanted to eat so I decided to pull the butt out of the MES and let it sit on the counter for a little bit before cutting into it.  When I grabbed it with tongs and pulled, it was slightly stuck to the grates and began pulling apart.  Not wanting all the juice to run out, I got a better grip and pulled the butt out of the smoker.  Temps still 187.  After 10 minutes onthe counter it was 189.  Wife said she was hungry and the baby was hungry so it was time to eat.

The butt FELL apart as I cut into it with a fork.  It never reached that 205 ready to pull temp (confirmed with 2 thermometers and types of technology)  Was very delighted that it was so tasty, juicy and tender.

Fellow co-worker suggested that she and her husband brine their butts in soda and salt for a couple hours.  I tried that and it may be what made this so good?????

Any reason for the second stall? I was very optomistic that when I stuck the Taylor Thermometer in, it went in like a hot knife into warm butter.

~Dave 

 

[bama bbq]

All I can say is it's a pork butt...they're all different.  Your second stall would would have fallen into the "what if" scenerio but it sounds like your end state was good pulled pork.

I use a "2 hrs per lb rule then add 2 hrs to the total" to give me a "what if" factor. (7# butt = 16 hr plan).  I normally brine my pork butts and still use the planning time above.  I also add to the planning time: 1. firing up the cooker, 2. getting it to temp, and 3. rest time.

I know it's a pain to listen to the "when is it gonna be done" crowd which is why I backwards plan then way I do. 

 

[scarbelly]

I have had the double stall before but not quite that bad. Next time it double stalls just throw into the oven to finish at 300 for an hour or so. By this time you already have the smoke you want so the oven is not going to change the taste 

 

[cliffcarter]

It has been my experience that pork butt can be pulled at temps as low as 182°, I seldom go as high as 200° with a butt, usually 195° more or less.