Smoking plateau - 6# - 13.5 hrs (so far)

DaveMW

DaveMW

is Blowin Smoke!
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Stuck on the smoking plateau with my 6.06 pork butt. It's my first one but luckily I read teh forums and know there is a plateau and it seems that I am stuck in it. I set the alarm for 6AM this morning and it is 8PM and I am still at 145 degrees. trying for 165 and foil on heat until @ 200 degrees so i can cool wrapped in towles until 165 again.:pray:
 
Is the plateau because the fat is absorbing the heat and melting?
 
whats the cook temp? sounds like at least one thermo is no workie.. at 225 +/- a 6# is 9 hours...MAX. plateau is usually in the 160's...
 
now if you had cured and we are talking cold smoking and bacon was on the menu.. then, i'd slice it and cook some eggs. i'm with smooth..

yank it off and cut in in half. curious to hear if it's really done or not..
 
Ditto on the El Paso if it's been hovering at 145 for a long time.
 
Never heard of an un edible butt...what causes this? Not enough fat marble?
 
145 is way low for the stuck zone. usually over 155-160-165. I would push that heat to 275 to push it along...maybe even 290 just to give it a kick in the butt... What temps have u been cooking at?

watch the speed of the climbs, once it starts moving again...around 165-170, u can lower temps again.
 
Smoker temp has been 225 -250 all day (I check frequently). I also log times/temps here is a cross sample of INTERNAL TEMP:
4PM - 135
4:30 - 138
5PM - 141
5:30 - 141
6PM - 143
6:25 - 145
6:40 - 145
7PM - 145
7:20 - 145

Again - 6# butt started at 6:30AM. Waiting to foil and place back on heat until 200 & off until 165 again. Thoughts? Its my first butt.
 
DaveMW said:
Smoker temp has been 225 -250 all day (I check frequently). I also log times/temps here is a cross sample of INTERNAL TEMP:
4PM - 135
4:30 - 138
5PM - 141
5:30 - 141
6PM - 143
6:25 - 145
6:40 - 145
7PM - 145
7:20 - 145

Again - 6# butt started at 6:30AM. Waiting to foil and place back on heat until 200 & off until 165 again. Thoughts? Its my first butt.
Click to expand...

That's 10 hours in the danger zone, not edible in my opinion! Have you calibrated your thermometers recently? Something sounds off.
 
Brand new smoker plus I have an additional thermo indoe and a new probe in the shoulder, It looks great thus far just not at the correct temp. Open to any thoughts/ideas. anything. Plan on hanging tough and waiting it out otherwise. I can outlast that sonofagun. :boxing:
 
By the way, I have nice pron if this works out...otherwise I have "what not to do photos"
 
What thermo says it's 225-250? My guess is your temps at grate level or by the butt are well below that and probably 160-170ish. Chalk it up to experience and or order pizza, or most KFC's have 10$ buckets on Sunday.
 
I suspect the temps at grate level are lower than what you're seeing. Try smoking at 275 next time, much shorter cook with nicer results, and the neighborhood smells better (meaning they can smell the meat cooking, not smoking).
 
Jaberwabee said:
What thermo says it's 225-250? My guess is your temps at grate level or by the butt are well below that and probably 160-170ish. Chalk it up to experience and or order pizza, or most KFC's have 10$ buckets on Sunday.
Click to expand...

I also have agrate level thermo (also brand new) that states 225 degree temps too.:confused:
 
DaveMW said:
Up to 300 degrees (F) now.
Click to expand...

even better.


not discounting food safety guidelines.... but i have had butts take 16 hours and havent had ill effect.... i just lost all my hair..... oh wait, nevermind...:p
 
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