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

DaveMW · 03-06-2011, 07:04 PM

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.

Smoothsmoke · 03-06-2011, 07:05 PM

How long have you been at 145??? Their is a chance that butt aint edible.

capnrob97 · 03-06-2011, 07:06 PM

Is the plateau because the fat is absorbing the heat and melting?

Mad About Que · 03-06-2011, 07:08 PM

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...

Smoothsmoke · 03-06-2011, 07:10 PM

Quote:

Originally Posted by Smoothsmoke

How long have you been at 145??? Their is a chance that butt aint edible.

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.

Mad About Que · 03-06-2011, 07:12 PM

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..

bluetang · 03-06-2011, 07:15 PM

Ditto on the El Paso if it's been hovering at 145 for a long time.

mcoupe · 03-06-2011, 07:18 PM

Never heard of an un edible butt...what causes this? Not enough fat marble?

BBQchef33 · 03-06-2011, 07:21 PM

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.

DaveMW · 03-06-2011, 07:24 PM

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.

Smoothsmoke · 03-06-2011, 07:26 PM

Quote:

Originally Posted by DaveMW

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.

That's 10 hours in the danger zone, not edible in my opinion! Have you calibrated your thermometers recently? Something sounds off.

DaveMW · 03-06-2011, 07:29 PM

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.

DaveMW · 03-06-2011, 07:31 PM

By the way, I have nice pron if this works out...otherwise I have "what not to do photos"

bluetang · 03-06-2011, 07:32 PM

Quote:

Originally Posted by mcoupe

Never heard of an un edible butt...what causes this? Not enough fat marble?

Botulism can occur at long lower cook temps with fresh (non cured) meats.

Jaberwabee · 03-06-2011, 07:34 PM

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.

03-06-2011, 07:04 PM	#1
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	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.

03-06-2011, 07:05 PM	#2
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	How long have you been at 145??? Their is a chance that butt aint edible. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ

03-06-2011, 07:08 PM	#4
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC Downloads: 0 Uploads: 0	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... __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

03-06-2011, 07:12 PM	#6
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC Downloads: 0 Uploads: 0	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.. __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

03-06-2011, 07:15 PM	#7
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Ditto on the El Paso if it's been hovering at 145 for a long time. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

03-06-2011, 07:06 PM	#3
capnrob97 On the road to being a farker Join Date: 02-16-11 Location: Jacksonville, FL Downloads: 0 Uploads: 0	Is the plateau because the fat is absorbing the heat and melting?

03-06-2011, 07:18 PM	#8
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon Downloads: 0 Uploads: 0	Never heard of an un edible butt...what causes this? Not enough fat marble?

03-06-2011, 07:21 PM	#9
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-06-2011, 07:24 PM	#10
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	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.

03-06-2011, 07:29 PM	#12
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	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.

03-06-2011, 07:31 PM	#13
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	By the way, I have nice pron if this works out...otherwise I have "what not to do photos"

03-06-2011, 07:34 PM	#15
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS Downloads: 0 Uploads: 0	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. __________________ 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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