Butt plateaued at 143F - what should I do?

tmEGGer

My pork butt made it through the night with a nice stable temp at 250. I built in 40-50 deg of insurance since I have had temp drop through the night in the past, but my Elder Ward style fire worked perfectly this time.[p]The meat internal temp (via Polder) has been 143 for over 3 hrs.[p]Is this ok? Should I keep the temp between 200 and 250 or should I kick it up a bit?[p]Thanks,
NutmEGGer

Unknown

NutmEGGer,
I would not bump the temp. I like to keep mine about 240. It will stay at that temp at times for quite a while. I think you are fine. When it starts to rise, it will go pretty guick. I take mine off at 190 internal and rap in foil in a cooler until ready to pull. [p]Jerry

tmEGGer

Jwirlwind,[p]Thanks for the advice. I left it alone.
Now, about an hour since my last post, the temp has been climbing and is at 150.[p]Thanks again,
NutmEGGer

Steve-B

NutmEGGer,[p]It sounds like all is well to me also. I do want to let you know you might see another plateau around 165°-172°. I don't know why, but I have noticed when I have a butt in the low 140's a second plateau is possiable. [p]What time are you planning on eating today? [p]Steve-B

Elder Ward

NutmEGGer,
Both of these folks have given you great advise. Don't worry about what time your eating unless you have to travel. The longer they have to wait the better your food will taste. your doing great hang in there.
Carl

tmEGGer

Steve-B,
I was planning on 6pm, but if we need to wait it will be worth it. BTW it is at 165 right now.
Thanks,
NutmEGGer