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Pork Butt Stall?
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.
Comments
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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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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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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!
Here's the final product which was very moist and flavorful:
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Looks really good!
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