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pulled pork plane

tigerfan
tigerfan Posts: 20
edited -0001 30 in EggHead Forum
checked pork in the middle of the night and again this morning, anyone ever hear of a 177 deg plane. usually its around 160-165. been 177 for hours and its got a few more to go. could my polder be lying to me? thanks for any help.
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Comments

  • WessB
    WessB Posts: 6,937
    tigerfan,
    I`ve had em plateau anywhere from 160° to 180° you should be fine...no worries...HTH[p]Wess
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  • Frank the Tank
    Frank the Tank Posts: 9
    tigerfan,
    Sometimes when I think the polder is lying, I'll stick it in boiling water and if it screams 212 degrees, then I think it's telling the truth. [p]What's the dome temp? You could always jack up that a little bit (250 - 275) and see what happens.

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  • stike
    stike Posts: 15,597
    WessB,
    yeah
    i always thot the plateau was just that.
    it's really a slow rise, i found.[p]geek that i am, i charted it.
    it's a long slow slog thru the whole range of temps starting around 140-150 and draggin on til about 180[p]at least, it was that one time i mapped it
    ed egli avea del cul fatto trombetta -Dante
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  • tigerfan
    tigerfan Posts: 20
    tigerfan,
    thanks guys, done quite a few and never happened before, maybe different because i have alot more meat on this time. i don't think you can ruin pork unless you really try, but safe than sorry.

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  • Mark Backer
    Mark Backer Posts: 1,018
    tigerfan,[p]mine did that this weekend at 171 and it took three hours.
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  • PapaQ
    PapaQ Posts: 170
    tigerfan,[p]Hit two plateaus last weekend. 171* for two hours and 179* for four hours. The final product was the best pulled pork I've ever eaten.[p]Paul
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  • Tom Harmon
    Tom Harmon Posts: 50
    tigerfan,[p]This plateau is when the connective tissue within the butt turns into gelatin - generally the longer you take through the plateau the better. Just like anything else - when something is changing its 'state' the temperature generally remains constant (or increases much more slowly). This is because the heat energy is converting the connective tissue and not raising the temp of the meat. (Sorry about the geek speak!)[p]tlhrtp
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