Something went...not right? Maybe.

[NoobNoob]

Hey all,
I think I need some experienced folks to fill me in on what happened. So I had about a 9lb pork butt that I planned on smoking. I rubbed it a day in advance and it was looking pretty good today. At 9lbs I was figuring on a 12-14hr smoke at 225 to an IT of 200. Does that seem reasonable? So I started it this afternoon expecting it to hit the stall about bedtime and to wake up to a beautiful butt. The smoker is electric and my thermometers confirmed a fairly constant 225. But my butt never hit a stall. I hit the 200 IT at 8hrs. So I’m a little concerned about the quality of the texture because it really was supposed to be low and slow, but it just wasn’t. Anyone run into this? Was 225 too high?? Can’t imagine. Anyway whatever your thoughts let me know cuz I messed the timing on this bad.

 

[gmc2003]

You were in the ballpark on time give or take a couple hours(1.5hr/pound). As for not hitting the stall - It happens every once in a while. Don't worry about it. The butt should still be delightful. I do butts at 250 to 275* so 225 definitely wasn't to high. Some folks go over 300* without issues. You always have to expect the unexpected when smoking. It part of the game. It should be pulled by now - how'd it turn out?

Chris

 

[chilerelleno]

Butts and Briskets cook up just fine whether at 225° or 375°, the higher the faster.
Same goes for spatchcocked poultry, higher equals faster with the benefit of better skin.

No stall rarely happens at low temps, but it happens a lot at higher cook temps, just a quick speed bump ya don't even notice.
Zero effect on the meat.

You'll be a much happier smoker when you look at cook time and IT as just rough guidelines at which points you start testing for tenderness.
And when you always allow a good amount of extra time for your cook and rest.
No longer stressed out about times/temps it becomes a much more relaxed endeavor.
The first time some stubborn hunk of meat takes WAY longer than average, you just kick back and let it ride.
Or vice versa.

 

[Misplaced Nebraskan]

Just echoing the above. It's a roll of the dice with each cut and varies a lot within that. That is why you'll always hear cook to temp, not time. But now you have data to play with going forward. And probably some good Q to snack on in the meantime.

Really, the only mistake you've made that I can tell...


Where's the Q-View?!

If you didn't get a pic, we can probably let it slide. This time...


225°F is about where I smoke most anything. But play around a little and see what works best for you.

 

[chopsaw]

. It should be pulled by now - how'd it turn out?

Wondering this also .
When I do them in an MES 30 , I put the temp probe in the part farthest from the heat .

 

[SecondHandSmoker]

As long as it was probe tender in several spots when tested, the texture should be fine.

Not encountering the stall is very interesting.

 

[banderson7474]

I feel that no stall is the exception to the rule. Could it be that his probe was in a fatty portion so he never really saw the stall?

 

[Misplaced Nebraskan]

I feel that no stall is the exception to the rule. Could it be that his probe was in a fatty portion so he never really saw the stall?

From my thought process, if the probe is in the fat, then as the fat hits rendering temp and begins "melting" and subsequent cooling (Stall) the probe would read that stall moreso than if in the meat.

Could have just been a "lean" butt from an intramuscular prospective and cruised right through.

 

[banderson7474]

I guess so. I just have never seen a lean butt......I mean other than my own da dump bump...

 

[Misplaced Nebraskan]

I guess so. I just have never seen a lean butt......I mean other than my own da dump bump...

 

[NoobNoob]

Sorry about the delay everybody. I let it rest. Wound up pulling it at 1:30am lol. Just a complete mess on timing but it turned out delicious. No issues with texture, so for whatever reason this must have been one of those rare times that the sucker just kept on going. I did at one point check the probe location and moved it, but got no different temp reading. Just odd but, I guess it’s true no piece of meat is the same. Getting it heated up this morning for my kids birthday party. Did a couple chickens too (which acted normal btw). Good eats today!

 

[NoobNoob]

 

[SecondHandSmoker]

That looks good from my house.

 

[gmc2003]

PP looks mighty fine to me. Excellent Job,

Now enjoy that party!!!!

Point for sure
Chris

Could have just been a "lean" butt from an intramuscular prospective and cruised right through.

Dang Texans and their 5 dollar words.

 

[Misplaced Nebraskan]

PP looks mighty fine to me. Excellent Job,

Now enjoy that party!!!!

Point for sure
Chris



Dang Texans and their 5 dollar words.

Even though I think it should've been "perspective"

I should stay away from the word of the day toilet paper

I know what I think I meant haha.