Pork butt at 165 for looong time

Mole351

When is it ok to pull it? I've read about a 160ish degree plateau - how do you get over it? I dialed the temp up to almost 300 but isn't moving too much.

I know 190 is what to shoot for but also read it can be pulled anytime after 165?

Outlaw77

Wrap it in foil and place back on egg. It will speed up process.

Mole351

Nevermind...just found a thread on here on same subject...think I'm on right track and is normal.

The Cen-Tex Smoker

Yep. All good. Bump the temp if you need to but this is all normal.

Mole351

Will do.

Another question - is it necessary to foil it and put in cooler after cook? What does that do?

Outlaw77

Not necessary. It's just to hold safe temps until you are ready to eat. Example: pork done at 4 and you are not eating until 6

Mole351

Awesome - thanks outlaw