Pork Butt Only at 165 degrees after 10 hours..

nathanenderle · November 2015

I've had a 7-8 lb pork butt cooking for 10 hours at 275 degrees and it's still only at 165 degrees...

I was thinking it'd take 10 hours to get to 200...

Thoughts. Help is appreciated

theyolksonyou · November 2015

Bump it to 300-325 and it'll be fine. You're in the dreaded stall.

caliking · November 2015

theyolksonyou said:

Bump it to 300-325 and it'll be fine. You're in the dreaded stall.

What he said.

theyolksonyou · November 2015

You can go higher if your rub is low in sugar.

etherdome · November 2015

they are all different but the stall is always around 160. It takes me about 16 hours to cook an 8-10 pounder to 195 degrees with the egg temp set to 230.

TCT · November 2015

Never had any pork take that long. Stupid question, but is the fire still going? I generally don't even experience a stall at that temp. Cooked a 12 pounder this weekend in 10 hours.

YEMTrey · November 2015

You can bump the temp and wrap it in foil. It'll finish in no time with that combo.

nathanenderle · November 2015

Yeah she's still going strong. Brought it up to 325 now and we'll see. No sugar in the rub.

nathanenderle · November 2015

YEMTrey said:

You can bump the temp and wrap it in foil. It'll finish in no time with that combo.

Any sort of timeframe expected? I don't have a thermometer that I can leave in there so I'd have to check it...Only checked it twice now in the 10 hours and trying to keep the lid closed

YEMTrey · November 2015

I cooked a 11lb pork butt yesterday. I cooked it all day around 300 degrees. Mine was done in 10 hours with no wrap. Pulled apart and tasted amazing.

Doc_Eggerton · November 2015

You cannot predict the stall. My longest was 14 hours, and I goosed it up toward the end.

nathanenderle · November 2015

Doc_Eggerton said:

You cannot predict the stall. My longest was 14 hours, and I goosed it up toward the end.

I'm not sure I can make it until Midnight

Bumping it up and we'll see what happens.

theyolksonyou · November 2015

Well, you can always have chopped Que instead of pulled. Get hungry in the 180s, it'll eat, just not pull.

onedbguru · November 2015

at 250-275, mine usually go 14-16hrs. Here's a tip - always start early, you can always FTC if it finishes early. All you can do is wait if it ain't done.

Mattman3969 · November 2015

That sounds little long to me but I don't cook many butts. Have you calibrated your dome thermo lately. Sounds like it might be running cool

nolaegghead · November 2015

Cook hotter

Judy Mayberry · November 2015

I know you said it's still going strong, but I would suspect you need more fuel.

Mikee · November 2015

If you're at 165* after 10 hours hang in there.

When I do a butt I'll check the temperature after 6 hours to see where it is. Then every hour or two after that. Every pork butt I cooked hit a stall point. While the temperature will rise, it is very slight. Early in the cook you'll see 10-15* increase per hour. Once it hits the stall it may take 2 hours for 5*. After that it will again rise in temperature. Most of my butts are done at 11pm since I'm not a morning person.

nathanenderle · November 2015

Thanks everyone for the advice. It turned out great! Finally temped at 202 at the 12 1/2 hour mark.

Image: https://us.v-cdn.net/5017260/uploads/editor/a3/nwln3gg3zioa.jpg

Mikee · November 2015

Looks good! Pulling pork is great as you get to sample it.

slovelad · November 2015

I finally tried a turbo cook. I put on a 9 pounder, and let it ride between 375 and 400. It cooked in 6 hours. I wrapped it in foil around 180. It didn't have as much smokey flavor as a Lowe and slow, but it was just as tender!

MrWilliams · November 2015

For what it worth - i've been having the butcher cut mine in half and cooking at two. Usually cut in half a 9 pounder. About half the cooking time and a little more bark. Anyone else do this?

Pork Butt Only at 165 degrees after 10 hours..

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