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Pork Butt stuck at 150 Degrees
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Big Papa
Posts: 220
I put Two - 10 pound Pork Butts on the a LArge 10 hours ago and I have been stuck at 150 degrees the last 4 hours.
I have the egg at 200-225 degree dome temp.
How much longer would you guess I have for these 2 beauties?
They are not for dinner.
I had the time today and made a big batch, so the wife had good eats while I slave at the Restaurant.
Happy Summer !!!!!!!!!
I have the egg at 200-225 degree dome temp.
How much longer would you guess I have for these 2 beauties?
They are not for dinner.
I had the time today and made a big batch, so the wife had good eats while I slave at the Restaurant.
Happy Summer !!!!!!!!!
Comments
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Plateau period...The fat is being broken down. It could actually drop your meat temp a bit. Can last for hours. Just a few more beers
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They are at the plateau and may take a very long time to come out of it as at 200 dome you are only at 175 ator so at the grate. Increase the temp to 250 and they will progress. I would guess that you have done enough conversion of the tough tissue and even higher would be ok now but I defer that to the experts here.
Doug -
You don't think 200 dome is too cold?
Doug -
Yes I do.
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Been borderline 225 temp. Last time it did it this way, i think the 20 pounds too 15 or 16 hours total before i wrapped them and put in a cooler.
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Keep in mind that there is as much as 30 degrees or more difference in Dome temp and grid temp. I would bump up to 250 dome you will still be about 225 on the grid. Boston Butts are a very forgiving cook. 250 dome will also help keep the fire burning.
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getting the temp to 250 as i type this.
Thanks Doug -
Have you calibrated your (dome)thermometer?
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Basting with Lexington BBQ #1 Finishing Sauce
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you will be good to go then and you may get to bed at a decent hour tonight.
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Your in Mpls? No kiddin...When should I head over for a sammy? I'm in Bloomington.
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Apple Valley here
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How long you been Egging Adam?
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I thought I could smell someones butt.
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Since New Years. Although I almost NEVER take a day off of it. I've never done crack, but it must be similar.
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Crack Head , Egg Head, very similar.
I got mine after the State Fair Last year.
I see them demo the egg every year by Famous Daves Spot and I just caved in and bought one.
I am a Big Green Egg Junkie!!!!!!! -
Getting in late- just did 2 butts yesterday- same thing- each one 8 lbs. at 250 deg.dome temp. took 14 hrs to reach 180 meat temp- took off and wrapped , put in a ice chest for 2-3 hrs and they turned out good. Would be nice to know a way to predict how long its going to get stuck though...
Happened to us in a competetiion a few years back- couldn't get them past 160 at turn in time.... turned it in and got 3rd.... go figure.
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