Pork Butt Issue

AUdentite

I am just about 16 hours in to a slow cook 6.5 lb bone-in butt.  PS legs up with drip pan underneath grate.  Have done quite a few but this is a first time problem.  Started at 4 yesterday and when I went to bed at midnight it was up to 161.  Woke up and dome was down to 200 iabout 3 - not bad - and IT was down to 155.  Got dome back up to 230 and went to sleep.  Woke back up at 7 and dome was at 210 and IT at 153.  (the weather outside has gotten cold and it rained some last night)  Have a Maverick 732.  Lifted lid and double checked my probe wasn't on the bone and then checked in boiling water (it's been awhile) and it read 208.  

Usually slow cooks for a 6 lb take me ab 17 hrs.  I keep 230 or lower until I hit a stall in the 170s-180s and I open it up to high 200s.  Now I'm at 16 hours and sitting at 154 IT.  Have to leave to go to the inlaws today in about 6 hours.  Suggestions?  Seems like my probe is reading okay after testing in water?  Should I start to check if it's finished by tugging on the bone/tenderness to probing regardless of what temp is reading? Have bumped up dome temp to 270.  Thanks for any idea/suggestions.  Just confused by this cook as all other butts have been fine. 

gdenby

The "turbo" solution" is to wrap the butt in HD foil. That speeds it thru the plateau. Unfoil above 185F, and continue cooking till 205F. Remember to save any juice in the foil to add back to the finished pork.

bud812

Bump the temp up to 300 or so, it won't hurt a thing.

Mattman3969

Hot N Fast - 350* - no foil and you will be FTC'n before you know it.

AUdentite

Thanks.  Guess I have never had a plateau at this low IT or this long.  Bumped up to 300, will wrap in foil if it doesn't start moving.  Thanks again.

AUdentite

Kept it up around 300 and it steady climbed. Just pulled it at 195 and FTC for the 3 hour ride, about 20 hrs on large BGE.  Never had one hover at those temps for so long.  Thanks again everybody.

QDude

There is no advantage to low and slow with a pork butt.