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Thermometer working again.... pork butt question......

edited 10:11PM in EggHead Forum
I've been cooking roughly 3.5 hours and the internal meat temp is already 145 F. The dome temp is 245 F. What temp is the plateau (where it breaks done the tissue, fats etc) and how long does it take before rising again? I'm afraid this one's going to be done before I'm ready.... LOL.


  • 2_Boston_Butts.jpg
    <p />TideJoe,[p]Mine tend to plateu around 160 or so for several hours. Most of my pork butt cooks go for 18+ hours.
  • GrillMeister,[p]Mine's only 7.8 pounds so I don't think it'll take quite that long..... but I'm hoping it'll be around 200-205 about 5:30-6:00 AM so I can have time to let it cool and pull before work.

  • TideJoe,[p]That's about the size of each one of mine and I've had one go that long before, but now I tend to cook at least two at a time since it's the same amount of lump and time.
  • SalmonSalmon Posts: 146
    GrillMeister,[p]It's bothered me for a while, so I thought I'd just make a fool of myself and ask........So, what's the advantage of the foil on the wire to the probe?[p]

  • Salmon,[p]I heard it protects the probe from going HHH, so I do it. I've never had a burned out probe yet after dozens of overnight cooks.
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