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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-30-2007, 06:36 PM   #1
keale
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Default Butt question...trying again

Did I stump you all?

Did a Pork Butt yesterday/late Sat. night, It was a stubborn little........
would not budge from 185*, foiled even... PM'd a few, one said it has happened to them, and they said give itthe bone test or fork test, and it was more than ready...total time I had it on? 16 hours, best part was that it wasn't over done, still juicy...
Anyone had this problem? Better yet, why does this happpen?
I know, I know,..."The meats done, when its done"!
Oh yeah did a picnic roast also, it was good, but not as juicy as the butt, tasted diff. too...this is a pic of that culprit!
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Last edited by keale; 07-30-2007 at 09:40 PM.. Reason: no ans./replies
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Unread 07-30-2007, 09:44 PM   #2
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I'm bumping my own question, hope this is allowed...
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Unread 07-30-2007, 09:59 PM   #3
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Did you move your probe for diff. readings, could have been where the probe was
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Unread 07-30-2007, 10:03 PM   #4
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What was the temperature at the cooking grate level ?
How big (or small) was the pork shoulder ?
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Unread 07-30-2007, 10:49 PM   #5
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Maybe your plateau was long because of the of more fat/cartlidge content. More time breaking down, more length in plateau. I notice slight dips in temp when I'm in a plateau.
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Unread 07-30-2007, 10:51 PM   #6
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Sounds like you had the probe stuck in a chunk of fat.
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Unread 07-30-2007, 11:24 PM   #7
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I redid the probe several times thinking the same thing, never went above 185*, weird huh? The butt was almost 8lbs, the picnic was done in 13 hours... grate temp was constant 225, last 4 hours went to about 240-250...
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Unread 07-31-2007, 08:22 AM   #8
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I have seen them stall in the plateau many times (it gets frustrating sometimes), but what will really mess with you is when the temp of the butt actually drops a degree or two. That really makes a person second guess himself / and his thermometers.
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Unread 07-31-2007, 09:36 AM   #9
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Keale, after I foil, (as soon as internal hits 165) I immediately bump the heat up to 250-275. 300 even, to bump the butt over the hump.

Now, keep it mind that Im not a comp guy. I may not be as much of a purist as some others. But Im used to having butts done in 10 hours start to finish. And they're always better tasting than 95% of BBQ I can buy.




Bump the butt over the hump. Catchy isnt it?
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Unread 07-31-2007, 11:11 AM   #10
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The butt that I did just a couple of weeks ago took about 16 hours. It hung at 175 or so and then again at 185 for a long time.

There's a reason they say "It's done when it's done" because you don't get to control it I guess.
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