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Pork Butt stalling forever

This is the third time I've cooked a 6lb butt and it stall on me for 8 hours at 160 degrees. This one has been on the egg at 225-245 for nearly 18 hours and is finally up to 191 internal. The first few I did when I got my egg were done in 12-13 hours. Any idea if I'm doing something wrong? Cooking indirect with a pan of water on the placesetter.
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Comments

  • dweebs0rdweebs0r Posts: 507
    225-245 grate or dome?  If that's dome temp it seems low to me.  I cook mine at 275 dome (250 grate) and it works out to about 1.5 hrs per lb.


    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Second the 275 dome temp.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • dweebs0rdweebs0r Posts: 507
    edited December 2012
    I have a 6 pounder on right now that I put on at around 0900 this morning.  Currently 176 IT and the grate temp is 260.  A teeny bit hotter thanI want it but should be done for supper.


    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Ok, I just kept reading 225 cooking temperature. I have the pit temperature sensor from my CyberQ clipped on the back of the BGE thermometer, so I guess that would be dome temperature. I'm also going to check calibration on my sensor.
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  • tulocaytulocay Posts: 1,737
    I just cooked a 9 lb butt last night / today. Took 17 1/2 hours at 270 dome. So, a little less than 2 hrs per lb. used the Italian salad dressing recipe that DDD showed from a restaurant in Chicago. It was the best butt I have ever cooked. Very moist. Pulled at 202 internal and it was covered in DP Red eye express.
    LBGE, Marietta, GA
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  • Ate the pork after 17 hours. Let it sit in the cooler for an hour before going after it with the cleaver. It definitely wasn't dry, tasted great! I guess it's the dome temperature I need to work on.
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  • dweebs0rdweebs0r Posts: 507
    I found when I cooked a butt on lower temps that the bark suffers a bit.  The meat is very moist but the bark just kind of falls apart.  How did yours turn out?
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Ok, I just kept reading 225 cooking temperature. I have the pit temperature sensor from my CyberQ clipped on the back of the BGE thermometer, so I guess that would be dome temperature. I'm also going to check calibration on my sensor.
    you might want to think about getting you one of these... it wedges between the bars on the grid and holds the pit probe to get a grid temp. just a thought.
    photo.JPG 86.5K
    Brandon, MS
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  • The bark seemed ok I guess. Not sure what I'm looking for but it stays attached to the pork when you chop it.

    Where do you get that probe holder?
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  • http://www.thebbqguru.com/

    here...its called a probe tree.
    Brandon, MS
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  • The last two butts I've done, I've done them without water in the drip pan.  Minimal stall, therefore a lot less cooking time.  I was surprised at how much faster it cooks and get very good bark.  Overall results have been great.  (I don't think I'll use water in the pan anymore.)  I usually cook to IT of 195 - 200 at around 250 dome.  I don't consider myself an expert, but I've been very pleased with the results.  BTW, the last one I did, for Thanksgiving, I tried the Italian dressing injection and it was awesome!  My extended family members are placing orders.
    Brighton, IL (North East of St. Louis, MO)
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  • fishlessmanfishlessman Posts: 16,916
    get rid of the water in the pan, its creating a 212 degree cold spot under the butt and get your dome temp up to 250 dome, 225 minimum at the grate
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  • get rid of the water in the pan, its creating a 212 degree cold spot under the butt and get your dome temp up to 250 dome, 225 minimum at the grate
    I'm happy to see I'm on the right track with this.  The forum taught me to get rid of the water, but I didn't know the science behind it.  Thanks!
    Brighton, IL (North East of St. Louis, MO)
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  • GriffinGriffin Posts: 6,776
    x2 on ditching the water pan. Butts are very forgiving (unlike briskets). You could up the dome temp to 300F and still be fine as long as you pull at the right internal tmep.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Water pan, no - drip pan, yes. The water pan is steaming the butt, probably lowering the temp as well. The egg retains lots of moisture, so you do not need the water pan. If you find the bark too dry, once the stall starts, Texas Crutch it and the cook time shortens. The bark softens, but sounds like you might be OK with that. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • I have done several butts with no issues at all. I use the plate setter and then set a pan of apple juice under neath butts on grill. BGE set to 220-230 and keep there. I have double meet probes in. I just did a 15-16 pounder and was done reading 195 at approx 18 hrs. To be honest have never really tried to have a dome temp and a grill temp. Usually concentrate on the grill temp. I now have a digi q and will see how that works. I trust it more than BGE thermometer. Resting fase can take awhile depending on fat and size
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