Help with current cook

ttexxan · December 2012

Not sure what is going on. Pork butt on now for 24 hours. Meat temp is 180, but was at 185. Temp seems to be falling but temp of dome still 230. I have cyber Q running. I placed another temp prob and reading 180 as well. Why is it stalling??

BuckeyeBob · December 2012

I like to cook my butts at higher dome to be around 240-250 at the grid. Don't seem to lose much from doing a little higher heat but does seem to help work through any stall quicker. Also, you didn't say how big the butt was but 24 hours is a really long time. Have you checked the bone to see if its loose?

gdenby · December 2012

The stall/plateau can happen more than once. If you can, bump the temp to at least 250, maybe 275. That should kick the meat temp up pretty fast.

As Buckeye said, if there is a bone, and its loose, that is a great sign the butt is done.

ttexxan · December 2012

Will check and also bump up the temp

1sreksuh · December 2012

please tell how this turns out.

lousubcap · December 2012

All good info above and running at a higher temp (275-300) on the dome down the road doesn't seem to impact the end result. That said, I have seen a similar deal in the high 180's-the proverbial second stall that really messes with guesstimated finish time. BTW-what size butt and BGE and all in one lump load? No worries-gonna taste great!

The Cen-Tex Smoker · December 2012

^^^^^^^^^^^^^^^^^^Listen to Lou!

ttexxan · December 2012

Large Egg all in one lump. Heat has maintained with whatever put on Cyber Q. I did two butts at same time one over 10 which is taking longest and smaller one. The smaller one top at 195 and then I pulled so able to use one for this afternoon dinner. I set dome initially for 220 and let go all day yesterday. Thought it would have been done by now under that temp. I have cyber q cliped to therm on egg. I know have at 250 and temp rising. Its now at 186. I checked with Thermapen and seems to be correct.

II did think about pulling off at 195 or should I wait till 200

lousubcap · December 2012

If bone in then as mentioned, if the bone pulls free you are finished-beyond that I would go til it pulls free or if boneless then as long as you can handle it schedule-wise, go for the 200+ finish temp. Basically when the butt is about to fall apart is where you want to finish. FWIW-

ttexxan · December 2012

At 195 now...First one I just pulled for company about to be here...Turned out good. Will cont to let this one cook

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