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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-22-2011, 02:37 PM | #1 |
Full Fledged Farker
Join Date: 02-01-10
Location: Columbia Mo
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Renown Mr. Brown
Been smokin' a few year but hadn't tried pulled pork yet. I tried the Renown Mr. Brown recipe last weekend on the recommendation of a friend and loved it. I followed the recipe to a "T". I thought it was too much black pepper but it mellowed, and with the bark mixed through the entire batch of pulled pork, it was just fine.
Here's my question. I was smoking right around 250 and was expecting the two butts to take between 9-12 hours. I checked the temp at 6 hours and they were already up to 180 and I was afraid if I left them much longer, they would turn to mush. I ended up leaving them 3 more hours and they were at 190. I wrapped them in foil for two hours and held them in a cooler, and they pulled perfectly, not overdone, not mushy at all. Does pork butt peak early and plateu like this? I had two bone in Boston Butts, about 8lb each. What's your experience?
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Dave WSM 22", Gibson J 185 EC, Sage XP 590 |
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08-22-2011, 02:48 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yes, a butt, and many other large cuts of meat as well, will plateau just like that. It is called 'the stall'.
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08-22-2011, 03:43 PM | #3 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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yes. Pork butts hit the "stall" around 175 and can take 3-4 hours (or more) to get out of it. This is the temp where the fats and connective tissues begin to break down. As they break down they moisten the meat and keep the internal temp down. once they are done, it will rise to the perfect temp of 195 with some ease.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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08-22-2011, 05:11 PM | #4 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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The Jamison's famous recipe is a great one, for sure!
The stall is very normal and predictable. However I did have one butt that never really stalled, it was weird (I usually track temps every hour).
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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