Butt Puzzling question...

keale · 07-30-2007, 05:36 PM

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!

keale · 07-30-2007, 08:44 PM

I'm bumping my own question, hope this is allowed...

Bbq Bubba · 07-30-2007, 08:59 PM

Did you move your probe for diff. readings, could have been where the probe was

MilitantSquatter · 07-30-2007, 09:03 PM

What was the temperature at the cooking grate level ?
How big (or small) was the pork shoulder ?

leanza · 07-30-2007, 09:49 PM

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.

Cliff H. · 07-30-2007, 09:51 PM

Sounds like you had the probe stuck in a chunk of fat.

keale · 07-30-2007, 10:24 PM

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...

Captain Caveman · 07-31-2007, 07:22 AM

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.

Brauma · 07-31-2007, 08:36 AM

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?

itschris · 07-31-2007, 10:11 AM

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.

07-30-2007, 08:44 PM	#2
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	I'm bumping my own question, hope this is allowed... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

07-30-2007, 08:59 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Did you move your probe for diff. readings, could have been where the probe was __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

07-30-2007, 09:03 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	What was the temperature at the cooking grate level ? How big (or small) was the pork shoulder ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-30-2007, 09:49 PM	#5
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	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. __________________ Tom

07-30-2007, 09:51 PM	#6
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Sounds like you had the probe stuck in a chunk of fat. __________________ Cliff

07-30-2007, 10:24 PM	#7
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	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... __________________ To Eternity and Beyond! HE>i* BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

07-31-2007, 07:22 AM	#8
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo. Downloads: 0 Uploads: 0	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. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

07-31-2007, 08:36 AM	#9
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	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? __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

07-31-2007, 10:11 AM	#10
itschris Full Fledged Farker Join Date: 06-22-07 Location: Tarpon Springs, FL Downloads: 0 Uploads: 0	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.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
another butt question..	h2om148	Q-talk	17	02-04-2010 04:30 PM
Question about my Butt	Midnight Smoke	Q-talk	1	05-15-2009 11:03 PM
Butt Question	smokinvic	Q-talk	22	09-03-2008 10:51 AM
A Butt Question.....	Single Fin Smoker	Q-talk	14	12-16-2006 06:18 AM
Another Butt Question	spiveyaw	Q-talk	2	11-26-2003 11:37 PM