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Pulled pork temp question

TomCPATomCPA Posts: 82
edited 7:34PM in EggHead Forum
Anyone experience this: Pork butt (all of 5 lbs) is on and after 3 hours is hitting 145 degrees. Is it running away? Grill temp is 220-225 on average (a couple of spikes, but minor). I seem to recall this happening to me once and at one point the temp slowed to a crawl but I don't remember the time frame. I am now starting to keep a log of this stuff so I don't forget the next time.


  • TomCPA,
    put a 5 pound butt on my large bge this morning a 4:30 am. it's now 11:53 am. i just checked my internal meat temp for the first time and it reads 189. i don't use a guru and i don't have a remote internal thermometer. my dome temp has remained very constant at 245 for most of the entire cook. [p]as for your temp. you're butt is probably running right.

  • TomCPA,[p] Make sure the meat probe is not against the bone or in a fat pocket. Pull back on the probe slight and see if the temp changes.[p] It will rise fairly quickly and then come to a screeching hate for several hours around 165 or so. Remember your cooking time could vary depending on how lean that butt is.[p]
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