Is my Boston Butt Ok

Unknown

I am going into hour # 16. My meat has been around 150 degrees for the past 5 to 6 hours. The temperature has ranged from 158 to 146. My egg temp is around 225. Is the meat still good. I want to make sure that it hasn't been sitting at the same temp to long?[p]

thirdeye

Buckhead Egg,[p]An internal temp of 185-205° allows for an efficient conversion of collagen to gelatin. This conversion begins around 140*-150* and the stall in temp is called a plateau. You just have to wait it out for the best end product. But think about it, if your grate temp is around 200* and your target temp is around 200*, it is going to take some time to reach it.[p]~thirdeye~[p]PS: On brisket cooks, the same thing will happen.

Citizen Q

Buckhead Egg,
Stick it out, you are right on schedule. You'll be breaking the plateau shortly. If you feel the need to speed things up for dinner time, crank the dome temp to 250 or 275 after you break through to 165 internal. [p]Cheers,
C~Q

Smokin Bob

Buckhead Egg,[p]how many lbs is it?

Wise One

Buckhead Egg, well it's now 5PM and since you live in the neighborhood (unless you are the Buckhead out east on I20), I think it's time you called me. The meat should be about ready and I can certainly help eat it. :-)[p]Seriously, you should be about done now. How did it turn out?[p]