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Butt help!!

jbnelson502jbnelson502 Posts: 18
edited January 2012 in EggHead Forum
5 1/2 Pound butt has been on for almost 13hrs at 225 grate temp!! Meat stuck at 180 for last 2 hours!! Natives growing restless. Help!
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Comments

  • I like smoking at 250
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  • stikestike Posts: 15,597
    275 to 300 if you want to hurry up
    ed egli avea del cul fatto trombetta -Dante
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  • It's the stall. That's what makes it good
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  • It's there now. Can 25 degrees lower grate temp have cause this much delay. Or is this normal? Never seen this long of a plateau before.
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  • onedbguruonedbguru Posts: 660
    edited January 2012
    Start earlier ??? :) kick it up a few notches - say 275-300 until it hits desired temp.  Once it hits temp, you generally want to let it rest for at least 30-60 minutes. (not necessary, but better if you can).  I generally start my long cooks the night before.  I have had temp issues where there was not enough airflow or whatever, but by starting the night before, I have plenty of time to recover before the mutineers arrive.
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  • By "its there now" I mean the grill temp at 300. Meat still 179!!
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  • Pull temp? 195?
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  • Did u Calibrat the thermometer?
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,783
    Can 25 degrees lower grate temp have cause this much delay.
    Yes.

    Cook 'em at 250 minimum.
    Packerland, Wisconsin

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  • Can I pull this thing at 186?
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  • ribnrunribnrun Posts: 174
    I would kick the dome temp to 325 and wrap the butt in foil. Remember yer grate temp is lower than the dome. Butt's are forgiving, it will come out fine if you hurry it along at this point.

    In the future using a grate temp up to 300 has yielded good results for me and knocked hours off the cooking time.
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  • travisstricktravisstrick Posts: 4,851
    Pull at 186? Poke it with a fork and see. Next time try a little higher grate temp. I cook butts at 300 dome temp, works like a champ.
    Be careful, man! I've got a beverage here.
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,783
    edited January 2012
    Can I pull this thing at 186
    No, wait until 195, it will be there in a few minutes.
    Packerland, Wisconsin

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  • ribnrunribnrun Posts: 174
    Coulda pulled at 186 and sliced it probably.
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  • Okay, Post report. Pulled at 190. Tasted great! Bone pulled out by finger. Lesson learned: start big cooks the night before and calibrate....
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