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Butt stalled at 151 for 5.5 hours

Dawgtired
Dawgtired Posts: 665
in EggHead Forum
I’m guessing this isn’t that unusual, but it’s frustrating and guess not much point in crutching now. Thoughts?

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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Comments

  • PigBeanUs
    PigBeanUs Posts: 932
    bump temps
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  • Foghorn
    Foghorn Posts: 10,226
    Yeah, if it was me, I'd probably wrap in foil and cook at 290-300 until it's done - especially if it is for dinner tonight.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Wolfpack
    Wolfpack Posts: 3,552
    I suspect you are cooking at 225- too low and slow for butts in my personal opinion. You can crank up to 350 with no loss in quality. Wrapping in foil will also help power through the stall but will impact the bark. 
    Greensboro, NC
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  • Teefus
    Teefus Posts: 1,259
    I did a shoulder roast today for dinner. It took 5 hours at 300* dome temp. I foil wrapped at about 170* internal for the last hour of the cook. I pulled at 210* internal and let it sit a spell. So tender you can chew it with your lips. 
    Michiana, South of the border.
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  • Eoin
    Eoin Posts: 4,304
    225 takes forever. 275 needs a bump at the end to get past the stall if you have hungry people waiting. 325 moves things along at the end.
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  • Dawgtired
    Dawgtired Posts: 665
    Thanks for the suggestions. I wound up wrapping and cranking it up to 295. I’m sure I lost some bark, but it was still very good.

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Teefus
    Teefus Posts: 1,259
    Dawgtired said:
    Thanks for the suggestions. I wound up wrapping and cranking it up to 295. I’m sure I lost some bark, but it was still very good.
    The good news is while the bark likely got softened up a bit, it was still there in terms of flavor. Personally, I like to have it softened up a bit. I've never cared for a pork butt that looked like a meteorite or something that had a front row seat at Chernobyl.
    Michiana, South of the border.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Teefus said:
    Dawgtired said:
    Thanks for the suggestions. I wound up wrapping and cranking it up to 295. I’m sure I lost some bark, but it was still very good.
    The good news is while the bark likely got softened up a bit, it was still there in terms of flavor. Personally, I like to have it softened up a bit. I've never cared for a pork butt that looked like a meteorite or something that had a front row seat at Chernobyl.

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RRP
    RRP Posts: 26,451
    2 words for your future consideration...Turbo Butt.

    I haven't done any lo and slo butts in years and can not see nor taste any benefit on wasting so much time. No more over night cooks, no need to check, no need for a "baby sitter" device - just start out at 300º - 325º and let her be done in a matter of hours!
    Re-gasketing the USA one yard at a time 
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  • OhioEgger
    OhioEgger Posts: 992
    edited March 2021
    I'm also a convert to the turbo butt method. After doing back to back turbo and low/slow butts, neither SWMBO nor I could tell the difference, so why the heck not?
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    I wouldn't cook butt at less than 275F ... takes too long otherwise.
    If the stall is long ... then wrap ... but normally at 275F to 300F, it shouldn't take much longer than 1h per lb to cook completely.

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • lousubcap
    lousubcap Posts: 36,701
    All of those who espouse the turbo cook do not mention the protracted adult supervisory  beverage time you sacrifice.  You will have weigh both sides of the equation but it does have a downside.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RRP
    RRP Posts: 26,451
    lousubcap said:
    All of those who espouse the turbo cook do not mention the protracted adult supervisory  beverage time you sacrifice.  You will have weigh both sides of the equation but it does have a downside.   B)
    LOL
    but do you stay up all night? If so, don’t you “maybe get tied in a dog knot by morning?” as a buddy used to call getting sh*t faced by then? 

    Re-gasketing the USA one yard at a time 
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  • lousubcap
    lousubcap Posts: 36,701
    @RRP - I don't stay up all night but I do get back into the adult supervisory beverage pacing as the cook continues.  Just wanted to point out that there is a downside to turbo.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    That is exactly why 275F is the best temperature .... offers a good 6h of quality time with my beverage.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • GATraveller
    GATraveller Posts: 8,207
    I find 265 to be the sweet spot and always cook WAY early so there will be time for FTC. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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