Thermometer working again.... pork butt question......

Unknown

I've been cooking roughly 3.5 hours and the internal meat temp is already 145 F. The dome temp is 245 F. What temp is the plateau (where it breaks done the tissue, fats etc) and how long does it take before rising again? I'm afraid this one's going to be done before I'm ready.... LOL.

GrillMeister

<p />TideJoe,[p]Mine tend to plateu around 160 or so for several hours. Most of my pork butt cooks go for 18+ hours.

Unknown

GrillMeister,[p]Mine's only 7.8 pounds so I don't think it'll take quite that long..... but I'm hoping it'll be around 200-205 about 5:30-6:00 AM so I can have time to let it cool and pull before work.

GrillMeister

TideJoe,[p]That's about the size of each one of mine and I've had one go that long before, but now I tend to cook at least two at a time since it's the same amount of lump and time.

Salmon

GrillMeister,[p]It's bothered me for a while, so I thought I'd just make a fool of myself and ask........So, what's the advantage of the foil on the wire to the probe?[p]
Rick

GrillMeister

Salmon,[p]I heard it protects the probe from going HHH, so I do it. I've never had a burned out probe yet after dozens of overnight cooks.