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My Butt is Up against the Wall

edited 9:59AM in EggHead Forum
1st Butt saga continues - 7.5lb butt marched right through 150's & 160's, & then stopped dead at 170 deg. on the polder - been there an hour or so, & has in fact dropped back to 168. Will keep the faith while pork collagen alchemy transpires; dome temp steady at 230. Interesting to note that until the plateau stall, the aroma was pretty much that of plain plain old cooking meat, pretty ho hum actually. However, it has now rather suddenly transformed into that of a pecan/pork/spice ambrosia. Closing in on 14 hrs...ERIC


  • Char-WoodyChar-Woody Posts: 2,642
    E.B., Soon, ye shall be vindicated...not to worry about that plateau period..tis normal.
    When I checked mine yesterday after running with no Polder for 14.5 hours..I had already reached 204 internal..It all fell apart on retrieving...!

  • SpinSpin Posts: 1,375
    E.B.,[p]Crack a cold one and smile as all is going very well. The plateau can happen anywhere from 160-175°F. Ride the plateau at the current dome temp, likely another couple of hours. Once the temp starts to rise past 175°F, you can bump up the dome temp to 250-275°F to help speed the finish if you wish (no real difference to the end result).[p]Best of luck and thanks for sharing.[p]Spin

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