Pork Butt rising too rapidly.... help?

bge4me

So I started my 4.8# bone-in shoulder 95 minutes ago and the temp is already at 132!  Dome temp has been stable @ 220-225 the entire time...I timed the cook for about 2 hours per pound but at this rate it will be done way before its time to serve.

Is this early rise in temp normal?

gdenby

It will rise rapidly till it hits the plateau. W. a dome of 225, the stall may happen when the internal is about 155-60. Don't worry. And you can cook higher, 250 - 275, if you find that you do need to finish faster.

Little Steven

Not too bad. You might want to yank your dome thermo and stick your temp probe in the hole to verify the dome. It won't change temp now anyway.

SteveWPBFL

Stall aside for the moment, one of the great things about PBs is you can finish them early then wrap in HDAF and put into the cooler where they'll stay HOT until you need to pull them. I've kept them in the cooler for six hours and they're still way above 140F.

Fred19Flintstone

It does seem a little early for the temp to be at 132, but don't worry, you'll hit "the stall" and the temp won't budge for a while.  The 2 hours per pound time you budgeted sounds about right for the temp you're using.  If you finish early, you can wrap in foil, then in towels and store in a warm cooler for hours (commonly referred to as "FTC").  I usually allow time for that anyway because it's a great way to rest the meat.  Don't sweat it, it sounds like you're doing great!

bge4me

Thanks for the help everyone.... its been sitting at 151 for the past hour so it seems to have paced itself.

MrCookingNurse

I just came thru a 4 hour stall but it was with a butt about twce that size. Post some pics if a can! Love smoking butts! I just took mine off and it's FTC right now.