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Pork Butt Stall?

joe@bgejoe@bge Posts: 394
edited December 2011 in EggHead Forum

I am doing a pork butt and I am at the 164 degree temp point on the meat and getting ready to head out for dinner.  Doesn't pork stall at around the 170 degree mark?  I put it on at 10:00 AM this morning and I am planning on pulling it off the egg at 190 degrees.  I should have enough time to grab a bite to eat and get back in time before it gets too over done, right? 

I guess the other option is I could put the Guru in ramp mode and then it would tame down the fire as the meat reaches the target temp.  BTW - this is my first long cook with the Guru and its working flawlessly!  Thanks for everyone's tips on my Guru thread I started the other day.

 


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Comments

  • 2CanQ2CanQ Posts: 14
    I usually keep a cooking log when I do long cooks because I can't remember all the different cooking times for each type meat.  On Port Butts sometimes it takes 2 to 3+ hours to go from the low 160's to the 180's.  Go enjoy your dinner and you should be closer to your target temp when you get back. 
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  • joe@bgejoe@bge Posts: 394

    Tweev - that's what I thought - 160-170 range is what I thought I read on here. I have done a bunch of pork butts (with good success) but never paid attention to to the "stall".

    Just got back and the butt temp is at 184 now and I have had the egg set at 240 grate temp for most of the cook and I raised it to 250 around the time that I posted this...

    That's a good idea on the cooking log...2Can :)


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  • You are full in stall mode.  It's hard to know how much longer without knowing what your egg is at.  To be safe, I would bump the egg up to 275 - 300 to make your time (and I don't it's still going to make it) - You could also wrap in foil that that will speed it up some.
    Hey Tweev...have you noticed a difference in stall time between different pieces of meat?  I've had some go forever and some sail straight through and the only difference I can figure is where I purchased the butt...from a farmer versus from a butcher versus from a grocery or club store.
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  • joe@bgejoe@bge Posts: 394

    Turned out perfect...I think I am going to heed others advice and pull at 195-200 instead of 190.  I don't know the exact amount of time in spent in stall but from the time I posted this is was at 164 degrees it was over 2 hours before it made it to 184 degrees.  All in all it was a 12 hour cook when I pulled the butt at 190 degrees.  CyberQ held temps within 2-3 degrees of the target pit temp through the whole cook.

    This was a 8lb bone-in shoulder roast.  I used a combination (50/50) of Smokin' In The Dark Medium Rub and John Henry's Sugar Maple rub.  Nice bark on the outside!image

     

    Here's the final product which was very moist and flavorful:

    image


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  • Looks really good!
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