Pork Butt question

jmarbs21

So I am cooking two a little less than 8lbs each boneless pork butts I bought from costco. They have been on the egg for about 15hrs now at 225. I know from what I have read on here that the pork will stall at around 160. My two have stayed in the 140's temp for maybe 7hrs. Can it stall earlier than 160? Im not worried about timing because we are eating tomorrow, I just don't understand. Its now at 150 internal just got out of the 140's. I am using the bbq guru with the meat probe. I did stick a meat thermometer in the other butt and its right around the same as the guru temp. The reason I don't understand is I cooked two about the same size a few weeks ago and they were done in just under 14hrs. Just when I thought I was learning how to cook on the egg...

SGH

It absutley can and will. There is no exact temp when meat will stall as there are so many variables that factor in .

SGH

I can give further detail on this of needed.

randerson1126

I would raise the temperature. In my experience 225 dome temperature is pretty low. I usually cool between 250 and 265 some temperature and things seem to finish in a reasonable amount of time and the results have always been great.

whta

I'm actually in the same boat right now, but at 160 with 2 Sam's butts at about 7 lbs apiece.  Been there about 1.5 hours, with a grid temp between 225 - 250.  I put the butts on about 8 hours ago.

I would think that as long as your GRID temp does not go below 225, you're fine and you just have to wait it out.  I'm fighting the battle with another beer, myself.

lousubcap

As mentioned above, if you are at 225*F on the dome then the dome to grid off-set will get you.  Fell into this trap first go-round with the BGE-on indirect cooks the dome temp will run anywhere from 20 -40*F or more higher than the cooking grid.  Off-set closes the longer the dome is shut but it is there and will impact cook times.

So, crank it up and punch them home-you will have great eats.  FWIW-

markem

Are you using water in your drip pan?  That can extend the stall.  I found this link on this site and it explains much.  http://amazingribs.com/tips_and_technique/the_stall.html  

I'm a very low and slow guy, but the more I read, the more I am inclined to move up to 250 dome for my low and slow instead of 225 (and sometimes below).

DMW

Where do you have your DigiQ probe? Clipped to the dome thermo or on the cookinging grid? If on the grid, how close to the meat?

jmarbs21

Oh ok thats good to know it can stall at other temperatures than what I thought was 160. Also glad to know someone else is in the same boat as me as well. Im using the guru with the pit clip on the grid so I know its at 225. I also did use a drip pan with water in it. Now the temperature is starting to climb so maybe im over the stall.  

jmarbs21

The probe is on the grid, its clipped near the edge of the cooking surface not to far from the meat.

DMW

jmarbs21 said:

Oh ok thats good to know it can stall at other temperatures than what I thought was 160. Also glad to know someone else is in the same boat as me as well. Im using the guru with the pit clip on the grid so I know its at 225. I also did use a drip pan with water in it. Now the temperature is starting to climb so maybe im over the stall.  

Stalls are like women, they can cause you to stress out and over think things.

SGH

Remember this for future reference. It will always take longer to cook in a humid environment than a dry one. The water pan will slow the cooking down considerably. This is not a bad thing. It actually gives the meat more time to render but it does slow down getting to the finish line.

Ronk

All who are doing an Easter Ham, can we share our procedures and outcomes on Monday to see how it all worked out for future reference?

Ladeback69

Ok one word TURBO. I did a 9 lb pork butt today in 7.5 hours running it from 350 to 300 and back to 350 at 175 to get it done with dinner with friends in the neighborhood. Pulled it at 195. It was great. I don't think I will slow cook butt ever after this experiment. Doing another one tomorrow to slice temp of 185. Check out the photo.

Mattman3969

BAM and you have done it,looks great. From now on you will sleep at night and cook during the day

Ladeback69

Startiing another one now.

msloan

Ladeback69 said:

Ok one word TURBO. I did a 9 lb pork butt today in 7.5 hours running it from 350 to 300 and back to 350 at 175 to get it done with dinner with friends in the neighborhood. Pulled it at 195. It was great. I don't think I will slow cook butt ever after this experiment. Doing another one tomorrow to slice temp of 185. Check out the photo.

That is beautiful!

msloan

I'm working on trying to get four five pound butts done for my wife's family today for Easter lunch! The stall has forced me into wrapping them with foil. I wanted to not do that this time. But I'm working on a time schedule today! Here is what they looked like before wrapping them.

Ladeback69

msloan said:

I'm working on trying to get four five pound butts done for my wife's family today for Easter lunch! The stall has forced me into wrapping them with foil. I wanted to not do that this time. But I'm working on a time schedule today! Here is what they looked like before wrapping them.

What temp were you cooking them at? If you were at 350 the whole time they should have been done at least in 7 to 8 hours.