Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Butt Plateau

NessmukNessmuk Posts: 251
edited 4:36AM in EggHead Forum
What causes the plateau in cooking Boston Butts, bone in?[p]I cook a 9 pounder Sunday. After 5 hours, it settled @ 160 & remained there for 2 to 3 hour. Finally, It slowly increased to the desired temp of 200.[p]


  • stikestike Posts: 15,597
    it's a phase-change sort of thing.
    the collagen breaks down at 160 or so, and until all of it is broken down, any heat going into the butt goes toward breaking it down.[p]after it is broken down, the heat then begins raising the temp of the butt overall.[p]it's like water freezing.
    as water freezes, it drops in temperature until it hits 32, then it remains at 32 degrees until all of it is ice. it can then be made colder. as long as there is unfrozen water in the sysytem, the water and ice will stay at 32.

    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.
Click here for Forum Use Guidelines.