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Pork Butt To Fast

jbennyjbenny Posts: 147
edited 7:05AM in EggHead Forum
So i bought a 9lb pork butt bone in and through it on the egg last night at 240 at midnight. Expecting 2 hrs a pound like normal. Well it's a little over 10 hrs and it's at 179. I'm pulling at 195, what should I do?

Comments

  • bwceggedbwcegged Posts: 18
    Let it continue!...I did a 8 lber a few weeks ago and it went 14 hrs....to 210 f
  • CrimsongatorCrimsongator Posts: 5,791
    When do you need it to be done?
  • fieroguyfieroguy Posts: 777
    It is probably in the 'plateau' and could well remain there for 3-4 hours. Once exiting the plateau, it will jump up up to your target temp. in about 2-3 hours.
  • ForniaFornia Posts: 451
    I normally do butts at 250° dome....so as long as you're dome therm is 'on' (calibrated), I can't see that it's cooking 'too fast'.

    I don't think you have any problems...

    Also, not sure if youve gone through the plateau stage yet (where temp can stay relatvely the same for a long time)...but the time from 179 to 195 could take some time yet.

    I pull butts normally around 195....not sure youd want to go to 210.
  • jbennyjbenny Posts: 147
    Thanks, I pull at 195. It looks like it hit it's plateau at 180 which through me off because I've normally seen at around 145-160. I need it done by 6ish so I dropped the dome to 212 for now and will ramp up when it gets closer
  • ForniaFornia Posts: 451
    Yeah...pretty much think the plateau stage can fluctuate on where it comes into play.

    I'd only say to keep an eye on it now with the 212 dome...most times I read that these lower (sub 250) temps can cause the Egg to sometimes fizzle-out.

    It'll be great...that's the end result!
  • azbbguyazbbguy Posts: 191
    jbenny wrote:
    Thanks, I pull at 195. It looks like it hit it's plateau at 180 which through me off because I've normally seen at around 145-160. I need it done by 6ish so I dropped the dome to 212 for now and will ramp up when it gets closer
    I personally wouldn't drop temp below 225. If it gets done early, just double wrap in foil and throw it in a cooler.
  • jbennyjbenny Posts: 147
    it went out, fantastic!
  • ForniaFornia Posts: 451
    Went out...as in your fire?

    That's the problem with the lower (
  • Austin SmokerAustin Smoker Posts: 1,467
    Great advice given already.....if it's done before you're ready, double wrap it in foil, then a towel and put it in a cooler. It can keep for 3-4 hours no problem. Good luck!
  • I agree with azb.
  • jbennyjbenny Posts: 147
    Pork butt turned out great. If you haven't, buy sucklebusters bbq sauce asap.
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