small butts always bite back!

Discussion in 'Pork' started by jerseydrew, Oct 26, 2014.

  1. jerseydrew

    jerseydrew Smoking Fanatic

    i have a small 2.5 lb butt in the smoker at 250* and it wont push past the stall, been in for 3 hours and it's stuck at 155*!!!! i might have to foil wrap to push it through. i was hoping to have this bad boy for dinner tonight...

    just venting.
  2. saltydog1

    saltydog1 Newbie

    I hear ya. I've had my 4# on since 4am. Was hoping for a lunch time samich, still drinking beer and looking forward to dinner hopefully!!!
    crazymoon likes this.
  3. jerseydrew

    jerseydrew Smoking Fanatic

    yeah i said heck with it and crutched it. foiled it up and blew right out of the stall. i's an hour later and she is now at 188* so i should have it done soon and about 1/2 hour to 45 minute rest. 
  4. Yea I pulled my 3 pounder early at 85 degrees Celsius.
    Still yummy and tender but a little harder to pull than expected. Took 9.5 hours to get to that... Tea was well and gone
  5. saltydog1

    saltydog1 Newbie

    Couldn't take it anymore. Pulled it out at 188 put in the oven to bring it to 205. Gonna rest it for an hr and rip into it. Putting some COB on now to be ready with butt. If I remember to takes pics I'll give ya a look.
  6. timberjet

    timberjet Master of the Pit

    Hahahaha..... Patience is a virtue when it comes to the stall. Next time allow lots of extra time. I now allow for 2 hours per pound and a 2 hour rest. Hopefully that will always be enough but you never know.
  7. saltydog1

    saltydog1 Newbie

    4# on for 13 hrs. Still at 190
  8. saltydog1

    saltydog1 Newbie

    Getting wrapped up for 1 1/2 hrs
  9. My small piece went more than 3 hours per pound cook time!!
    I'll try no water bath next time...
  10. Best Advice    Be Patient     Pork Butt, Briskets are always going to hit the stall, That temp will go up,  Just allow plenty of time and enjoy

  11. one eyed jack

    one eyed jack Master of the Pit

    I don't expect a butt to cook quicker than 2 hr's per pound and ain't surprised if it goes longer.  (225 - 250*).

    I have cooked them higher heat but prefer the results gotten from just letting it take the time it needs.

Share This Page