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Weird Butt

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jaydub58
jaydub58 Posts: 2,167
in EggHead Forum
Early today I put a 7.2 lb butt on my large egg at 325.
 6 hours later it's at 205 and probes like buttah.
The crazy thing is there was never a hint of a stall, just kept crawling along.
Never happened to me before.
John in the Willamette Valley of Oregon
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  • Foghorn
    Foghorn Posts: 9,836
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    Overall, that doesn't seem that weird at that temp.  I've cooked in the 325-350 "turbo" range and I can't remember if they had a short stall or not - but at 350 they usually take about 45 minutes per pound. 

    Most importantly, how does it look, smell, and taste?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • gmac
    gmac Posts: 1,814
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    It's gone bad. Throw it away. Order pizza. 
    Mt Elgin Ontario - just a Large.
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  • jaydub58
    jaydub58 Posts: 2,167
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    No pics, as I was getting ready to FTC and take it to some friends home for dinner.
    Looked, smelled, and tasted great!
    Fantastic bark.
    That's the way of the future for me.
    John in the Willamette Valley of Oregon
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  • RRP
    RRP Posts: 25,888
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    I've been a fan for 350 turbo butts for some time now and don't recall the traditional stall happening. Maybe a mere bump in the road but otherwise constantly increasing temperatures. I wonder if the higher temperature just masks or even spreads that conversion over the time vs. the noticeable stall. 
    Re-gasketing America one yard at a time.
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