pork butt plateau?

highvoltage

Have a pork butt on the egg at 250 for about 8 1/2 hours now, the internal temp was at 164 but dropped down to 160,is this the plateau before it starts to rise? how long will this normally take? The weight was about 6 lbs with bone in.

Rolling Egg

That is probably the plateau. As far as how long it will stay there is really a guess. Ive had them only plateau for 45 minutes and I've had them go for two hours. The main thing is not to adjust the dome temp or go fanning the lid to see whats wrong. Just let it ride. What time are you wanting to eat?

Ripnem

It sure is. expect at least a couple hours. Then things move along pretty quick.

highvoltage

Maybe eat around 8. If thats possible

highvoltage

Thanx Adam,I was beginning to get nervous! this is the first for me and as soon as my wife figures out how to get pics up for me I have a starting pic and some great ones of a brisket I did 2 wks ago,that came out awesome Appreciate everyones help Robert

Rolling Egg

What time zone you in? It's 4 here. In order to eat at 8 you need to pull and wrap in foil for the rest by 7. That means you have 3 hours. I would let it ride for another hour and then I would bump my dome up to 300 and finish it off. It will not hurt anything and will insure it makes it to 190+ in time to pull and rest for an hour. I'm scared if you dont bump it you may be at the 190 mark at exactly 8. If its 5 now where you are then go ahead to 300 now. If its 3 o' clock then ride it out at 250 dome for another two hours and see where you are.

highvoltage

RE its 5 here in Mass. so I will bump it up to 300 and hopefully pull at 7? Does that sound right?

Capt Frank

Rolling Egg is right. After it starts up out of the plateau [and it is not unusual for the temp to drop a few degrees while in it] you can kick the temp up to 300 or thereabouts to hasten your finish.
Enjoy :P

Capt Frank
Homosassa, FL

Rolling Egg

If it's 5 there and you just now hit 164 and then a drop to 160, then yes you need to bump up the dome to 300 if you want to eat in three hours. Like I said , it really should be wrapped in foil for a one hour rest if at all possible. That means you really only have 2 hours. You do have the platesetter or some indirect piece in right?

Capt Frank

You should be in good shape, you don't need a real long rest before you pull, just give your guests another beverge, you will be fine! :woohoo: :silly:

Capt Frank
Homosassa, FL

highvoltage

Yes I have the platesetter in and a drip pan with beer and worchestershire sauce mixed.The temp is rising now and my IT is at 164 and dome is at 300.Sure smells good out there,may have to protect the contents from my neighbors who just moved here from Texas!

Rolling Egg

Hold it at 300 and see where it's at at 6 o'clock. If it's not at 180 internal by 6 then bump the dome to 350 and hold until 7. This should put you at least at 190 by 7.

highvoltage

Thanx Capt. Looking good so far for my first one,seems like this could be as addicting as fishing, not sure which costs more?

Rolling Egg

Don't worry bout them Texans. Just cook an old cheap sirloin and toss over the fence. They will chew on that beef and forget all about that nice hunk of heavenly pork :woohoo: :woohoo:

highvoltage

thanx RE steady climb up on the internal and dome at 300,keeping a close eye.....and nose on it! thanx alot for the help

highvoltage

that would be awesome but I dont believe either of them have teeth!!!!!!!!!

Capt Frank

Fresh caught Grouper at the commercial dock, $10/lb

Grouper from god knows where at the local supermarket, $18/lb

Grouper I catch myself, $100/lb

Which do you think I prefer, It's not all about the price

Capt Frank
Homosassa, FL

highvoltage

Trade you some fresh caught Cape Cod Bay tuna for grouper? Check them out on you tube, the giants are eating 30 and 40 lb stripers on the surface but hard to catch.I hear what your saying,costs $100 just to think about going in the boat.

highvoltage

temp is up to 175 At what point is too early to pull? I have read that some pull at 180 and 185?

Phrettbender

I find that it doesn't pull well until at least 190. It may be great tasting, but difficult to get apart.

Phrettbender

I find that it doesn't pull well until at least 190. It may be great tasting, but difficult to get apart.

Ripnem

You can yank it at 180 and it will have to be sliced. Nothing wrong with that though.

Don't sweat it, your still golden

Celtic Wolf

Without reading all the other posts it is normal for the temp to drop some.

The length of the plateau will vary depending on the amount of fat, bone and connective tissue present. Generally at 250° 3+ hours. Tough to nail down an exact time and why some of us tell you never ever cook to time.

thirdeye

Yep, you are in the plateau. Most folks don't notice the slight drop in internal temps, so you have a keen eye for detail. Think of it this way, the available energy, in the form of heat, is getting re-directed to the collegen to gellatan conversion that is taking place. So the temperature falls a little. As the conversion nears the end, the energy goes back into heating the muscle.

Like others mentioned, the actual time of the plateau is not predictable. Just wait it out. I cooked these butts Friday night, but I slept right through the plateau which must have happened around 4AM.

ledmond

It's all normal. My experience for 6 lbs. is 15-16 hours @ 250 dome.