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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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03-06-2011, 07:04 PM | #1 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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Smoking plateau - 6# - 13.5 hrs (so far)
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.
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03-06-2011, 07:05 PM | #2 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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How long have you been at 145??? Their is a chance that butt aint edible.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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03-06-2011, 07:06 PM | #3 |
On the road to being a farker
Join Date: 02-16-11
Location: Jacksonville, FL
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Is the plateau because the fat is absorbing the heat and melting?
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03-06-2011, 07:08 PM | #4 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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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...
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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03-06-2011, 07:10 PM | #5 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Wow had to re-read the post, 13.5 hours in and your only at 145? It is definitely not edible, well I wouldn't eat it.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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03-06-2011, 07:12 PM | #6 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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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..
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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03-06-2011, 07:15 PM | #7 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Ditto on the El Paso if it's been hovering at 145 for a long time.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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03-06-2011, 07:18 PM | #8 |
On the road to being a farker
Join Date: 02-18-11
Location: Bend, Oregon
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Never heard of an un edible butt...what causes this? Not enough fat marble?
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03-06-2011, 07:21 PM | #9 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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.
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03-06-2011, 07:24 PM | #10 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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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. |
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03-06-2011, 07:26 PM | #11 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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03-06-2011, 07:29 PM | #12 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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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.
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03-06-2011, 07:31 PM | #13 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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By the way, I have nice pron if this works out...otherwise I have "what not to do photos"
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03-06-2011, 07:32 PM | #14 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Botulism can occur at long lower cook temps with fresh (non cured) meats.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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Thanks from:---> |
03-06-2011, 07:34 PM | #15 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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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.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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