Temp has been holding steady at 250 for

bamarob · January 2010

9 hours on the butt. Meat temp is 170. Should I let it go to 195-200? This is my first butt cook and it smells amazing. I can't wait to pull it and give it a taste.

Celtic Wolf · January 2010

Yes..

Angela · January 2010

absolutely yes

Doug in Eggmonton · January 2010

Or even 205, it will start to move quicker once it gets out of the plateau.

Doug

boehmer · January 2010

if you are going to make pulled pork out of it.
i found it better to go to 195 then take it off wrap it in foil and let it rest in a cooler for about a hour..

2Fategghead · January 2010

Hold on to your socks cause your gonna love this stuff. I don't know if anyone else does this but I use rub that has a lot of granulated brown sugar in it. On occasion I have shredded some up pork and sprinkled some more rub on it. Shredded pork fresh off the egg or after the rest is the best! :P Enjoy. Tim

fishlessman · January 2010

yep, your past the half way point

FearlessGrill · January 2010

Yes. It's not about how long it's been on. The point of cooking 'low and slow' is to break down the collagen in the meat, which happens starting in the 150-170ish range, hence the 'plateau' that you'll see discussed. Until that process is complete, the collagen will continue to hold the meat together, making it tough and not suitable for pulling. Leave it until it hits 195, and you'll complete that process.

Patience is a virtue.

-John

Morro Bay Rich · January 2010

9 hrs? You still have a few to go. My last ones took 18 hrs. :ohmy:

SteveinTN · January 2010

Sounds great
I cooked 16lbs this weekend. It was GREAT. In the past i often get right into some when i remove it from the egg at 200. But the right thing to do is cover in foil in cooler for about an hour. then pull.
You will love this stuff!
- steve

Temp has been holding steady at 250 for

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