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Unread 01-12-2013, 05:06 PM   #1
Plaid Palace
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Default Someone tell me what the heck is going on with my pork butt!

Put the 3.7lb pork putt on the Kamado Joe this morning at 9:20. It is now after 5:00 and I am only at 178 degrees (two thermometers checking it). Temps of the Kamado have varied between 205 and 260.

So I am well over 7 and a half hours and still around 12 degrees from when I wanted to pull it. Am I doing something wrong?

Would wrapping it in foil help it finish quicker? Other than added a 2nd oven thermometer to it I haven't done anything.
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Unread 01-12-2013, 05:10 PM   #2
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You are allowing it to get too cold if it is fluctuating down to 205F, that is killing your cook. Personally, I would pull it and stuff it into the oven at 400F and get it done. Raise the pit temperature to 300F or more. You can wrap, I would add some apple juice or liquid, foil wrap, that will help.
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Unread 01-12-2013, 05:11 PM   #3
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^^^ + 1
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Unread 01-12-2013, 05:12 PM   #4
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Quote:
Originally Posted by landarc View Post
You are allowing it to get too cold if it is fluctuating down to 205F, that is killing your cook. Personally, I would pull it and stuff it into the oven at 400F and get it done. Raise the pit temperature to 300F or more. You can wrap, I would add some apple juice or liquid, foil wrap, that will help.
It got down to 205 one time. The majority of the time today it has been between 215 and 230.
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Unread 01-12-2013, 05:13 PM   #5
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I've had them take 19 hours at 225. It just takes a long time sometimes. If you get desperate and guests are getting hungry, you can always put it in a 275 oven to finish up.
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Unread 01-12-2013, 05:13 PM   #6
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Sounds like something is off...

Has the Kamado thermo been verified?
Are you using analog, digital, or bi-metal thermos?

Should have been done by now if everything has been verified.
If everything ok, should be another hour... nearing the end of the stall.

If tired of waiting; wrap it and finish off in the oven above 300.
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Unread 01-12-2013, 05:16 PM   #7
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Quote:
Originally Posted by BBQ Bandit View Post
Sounds like something is off...

Has the Kamado thermo been verified?
Are you using analog, digital, or bi-metal thermos?

Should have been done by now if everything has been verified.
If everything ok, should be another hour... nearing the end of the stall.

If tired of waiting; wrap it and finish off in the oven above 300.
KJ temp and Maverick temp have been within 30 degrees of one another the entire time. KJ temp for the most part has read a little warmer than the Maverick temp.

The Maverick food and the cheap oven temp both read the same temp and both are stuck at different parts of the middle section.
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Unread 01-12-2013, 05:16 PM   #8
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I'm thinking something is off too. A 3.7lb butt shoulda been done by now. Are you checking it a lot, AKA, opening the lid very often?
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Unread 01-12-2013, 05:23 PM   #9
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Quote:
Originally Posted by BamaMatt42 View Post
It got down to 205 one time. The majority of the time today it has been between 215 and 230.
I have found at those temps they take forever to get done. I have been doing mine in the 275 range and it cuts the cook time way down.
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Unread 01-12-2013, 05:29 PM   #10
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Ok, wrapped it in foil and pour a little coke in the foil (all I had).

Internal temp of the butt has jumped from 180 to 185 in less than a minute.

Edit: Letting the grill get between 275 and 300 now.
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Unread 01-12-2013, 05:32 PM   #11
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Run into a big stall? Check this link out:

http://eggheadforum.com/discussion/1...-pork-shoulder

I have 2 7lbs shoulders on, put 'em on the same time you did, mine are at 180 right now. I was stalled at 165 for a couple hours.
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Unread 01-12-2013, 05:33 PM   #12
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Looks like you are almost there. The foil will get it done pretty quick now. Course, since it's in foil and no longer getting any smoke, oven it and get to eating faster if you want.
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Unread 01-12-2013, 05:35 PM   #13
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Quote:
Originally Posted by landarc View Post
You are allowing it to get too cold if it is fluctuating down to 205F, that is killing your cook. Personally, I would pull it and stuff it into the oven at 400F and get it done. Raise the pit temperature to 300F or more. You can wrap, I would add some apple juice or liquid, foil wrap, that will help.
+2! The oven is your friend at this point!

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Unread 01-12-2013, 05:40 PM   #14
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Sometimes you hit a big stall running at those temps. 275 is the sweet spot for me.
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Unread 01-12-2013, 05:41 PM   #15
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Quote:
Originally Posted by BamaMatt42 View Post
KJ temp and Maverick temp have been within 30 degrees of one another the entire time. KJ temp for the most part has read a little warmer than the Maverick temp.

The Maverick food and the cheap oven temp both read the same temp and both are stuck at different parts of the middle section.
Now that it's in the oven it's not important for this cook... but for future cooks, I'm confused about the thermometer use here.... but I'm easily confused.

Typically the dome thermometer in a ceramic cooker reads higher than the actual cooking temp (at the grate), 20 to 30 degrees in fact. So, going from your dome temps, it appears you have actually been cooking at 185° to 230°.... or am I confused? If so, this still seems like a long time for a small butt, but if we average those temps, you were cooking around 208°, and since you are going to a finish IT of 200°, it will take a long time to get there (your pit temp -to- finish temp is almost a 1:1 ratio)
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